Café de Olla (Spiced Mexican Coffee)
What could be better than a hot, spiced Mexican coffee at dawn just before the day’s first surf session? We highly recommend it. We quickly added this ritual to our standard surf trip repertoire. Even if you’re in the middle of nowhere, heat water on the coals left from the previous night’s campfire and pour it through a bandanna or a piece of cloth instead of a filter. This coffee will give you the perfect start to your day. We know from experience.
- 1/4 cup (50 g) brown cane sugar
- 1 cinnamon stick
- 5 whole cloves
- Peel from 1/2 orange
- 1/4 cup (60 g) coarsely ground coffee
In a pot, combine the sugar, cinnamon stick, cloves, orange peel, and 4 cups (1 liter) water, and simmer for 5 minutes. Add the coffee and bring it to a boil. Remove the pot from the heat, cover it, and let the coffee brew for 5 minutes. Pour the coffee through a fine strainer (or a bandanna or piece of cloth). Drink, wax your board, and surf.
(Recipe from “Salt & Silver” by Johannes Riffelmacher and Thomas Kosikowski, Andrews McMeel Publishing)
Andrews McMeel Publishing © 2016. All rights reserved. Images excerpted from “Salt & Silver: Travel, Surf, Cook” by Thomas Kosikowski and Johannes Riffelmacher. Used with permission of Andrews McMeel Publishing