Sweet cinnamon coffee is a great early-morning energy booster, as well as a good beverage for those who need to stay awake later in the day. My husband calls it “funeral coffee” because cafe de olla is always served at the velorios — all-night wakes — with large trays of sweet rolls.
- 6 cups water
- 3 heaping teaspoons medium-grind coffee (not instant)
- 1 stick cinnamon
- 4 tablespoons brown sugar or piloncillo, or to taste
Bring the water to a boil. Add the coffee, cinnamon and sugar, and continue boiling for 30 seconds.
Stir and strain into hot mugs.
May in Mexico: A month of holiday food
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
A Mother’s Day breakfast, Mexican style: Día de las Madres