Mexican Spiced Coffee

from Rick Bayless

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Yield: 8 cups of coffee

For the spiced sugar syrup:
4 ½ ounces (roughly ½ 9-ounce cones) piloncillo, roughly chopped, or ½ cup plus 1 tablespoon dark brown sugar
The finely chopped zest of 1 orange
¼ teaspoon whole cloves
One 3-inch piece of cinnamon stick

¾ cup freshly ground coffee, preferably a fairly dark-roasted Mexican one

Put a kettle of water on to boil. In a medium (3-quart) saucepan combine the ingredients for the spiced sugar syrup along with 1 cups water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Let steep at least 10 minutes. Pour through a strainer into a 48-ounce (8 cup) press pot (aka French press pot). Top with the coffee, then fill ¾ full with boiling water. Allow to steep 5 minutes before pressing the filter down. Serve right away.

Recipe from Season 6