Best Mexican Spiced Coffee Recipes

CAFé DE OLLA (MEXICAN SPICED COFFEE)

Steps:

• Combine water, piloncillo, cinnamon sticks, anise and cloves in medium saucepan.
• Heat over medium-high heat, stirring occasionally, until boiling.
• Reduce heat to low; cover.
• Cook for 15 minutes.
• Remove from heat; stir in coffee granules. Cover; steep for 5 minutes.
• Heat evaporated milk in small saucepan over medium-high heat.
• Whisk constantly until milk is frothy and just comes to a boil.
• Remove from heat.
• Strain coffee through a fine sieve into individual serving cups.
• Serve immediately with frothed milk on the side.

MEXICAN SPICED COFFEE

Steps:

• COMBINE espresso, cinnamon, and nutmeg in coffee filter in an electric coffee maker.
• POUR water into the water receptacle.
• ADD SPLENDA® No Calorie Sweetener, Granular and orange juice to empty coffee pot; brew.
• Serve immediately; black or with milk and additional SPLENDA® No Calorie Sweetener or Granular if desired.

GEVALIA SPICED MEXICAN COFFEE (CAFé DE OLLA)

Steps:

• Microwave water in medium microwaveable bowl on HIGH 1-1/2 min. or water comes to boil.
• Add sugar, cinnamon and anise; stir until sugar is dissolved. Let stand 5 min.; strain into separate bowl. Discard strained solids.
• Mix coffee concentrate, milk and 3 Tbsp. strained syrup until blended. Serve over ice in tall glass. Reserve remaining syrup for another use.