Café de Olla translates to "pot coffee" and was traditionally prepared in clay pots, giving the drink its name. In its most authentic form, piloncillo replaces the brown sugar in the above recipe and can be found at Mexican grocery shops. The most important ingredient, however, is the cinnamon because "it eliminates the bitterness of the dark roast coffee and gives it an almost tea like flavor," said Lorenzo from La Monarca Bakery (lamonarcabakery). Historically, the drink has been most consumed by residents of rural Mexico because of the colder climate. ☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️ Ingredients: * dark roast coffee * brown sugar or piloncillo (solid left over after boiling and evaporating sugar cane juice) * cinnamon * orange peel (optional) * cream (optional) Recipe: 1. Bring one cup of water, 1/2 teaspoon of cinnamon and 1 tablespoon of brown sugar to a boil. 2. Once the mixture is boiling, add 2 teaspoons of the dark coffee to the pot and shut off the stove. 3. Cover and allow t...