Best 6 Cafe De La Olla French Toast Recipes
Indulge yourself in the flavors of Mexico with a delightful French toast infused with the rich taste of café de la olla, a traditional Mexican coffee. With cinnamon, piloncillo (unrefined cane sugar), and fragrant spices, this twist on classic French toast transforms breakfast into a warm and comforting experience. Whether you're a seasoned brunch enthusiast or just looking for a unique way to start your day, this article will introduce you to the best recipes for café de la olla French toast, ensuring a culinary journey that will leave you craving for more.
Here are our top 6 tried and tested recipes!
CAFE DE OLLA
Steps:
- Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes.
- Serve the coffee in an earthenware pot with a ladle.
SURREY'S CAFE - BANANAS FOSTER FRENCH TOAST
Provided by Food Network
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
- Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
- In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
- Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.
CAFE DE OLLA
Provided by Food Network
Yield 6 to 7 servings
Number Of Ingredients 5
Steps:
- In a nonreactive saucepan, combine 4 cups of water with the sugar, cinnamon, and anise seeds. Bring slowly to a boil over medium heat, stirring to melt the sugar. Stir in the coffee, remove from the heat, cover and allow to steep for 5 minutes. In a small saucepan, heat the milk over medium-high heat and whisk until frothy. Do not leave unattended. Strain the coffee through a fine sieve into small cups and serve immediately, with the frothed milk on the side.
FRIJOLES DE LA OLLA
Provided by Food Network
Number Of Ingredients 6
Steps:
- Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid.
OOH LA LA FRENCH TOAST
There are many versions of French Toast on Zaar as well as everywhere else. My search is over as I have finally found the exact combination of ingredients to achieve what my palate desires...a crispy exterior and custard like interior.
Provided by CindiJ
Categories Breakfast
Time 20m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 10
Steps:
- Night before slice bread no thinner than 1/2" thick, we prefer 3/4" thick. Lay out on cooling rack to let stale overnight. This can also be done by slicing bread morning of preparation, laying on cooling rack on cookie sheet and placing in oven 250º for 15 minutes, turning once while in oven.
- In 9x13 dish whisk together milk, eggs, brown sugar, salt, cinnamon, nutmeg, pepper, vanilla and 2 tablespoons melted butter until blended well. Set aside.
- Heat 1/2 tablespoon butter in 12" skillet or griddle over medium heat. While butter is melting, soak 2 slices of bread at a time for no more than 20 seconds per side. You want them well saturated but not falling apart or a glob of dough.
- When butter is melted and no longer foaming, transfer bread slices to skillet using a slotted spatula (allowing excess custard mixture to drip off). Cook to golden brown, approximately 3-4 minutes per side. If cooking to fast, i.e. browning or burning, reduce your temperature. Remove from skillet and place on cooling rack in 200º oven and continue with remaining bread.
- *Tip - wipe skillet/griddle out with paper towels between each cooking of the french toast.
- Serve with warmed maple syrup.
CAFé DE OLLA
Made in batches and served hot, sweet and scented with cinnamon and other spices, Café de Olla is traditionally brewed in an olla de barro, a tall clay pot. When making Café de Olla, choose quality, dark roast coffee and, if possible, grind it fresh. Second, seek out piloncillo - unprocessed, unrefined cane sugar named after the shape of the mold that is traditionally used to make it - for a richer, deeper, more caramelized flavor. If you don't have access to piloncillo, use dark brown sugar and add a half to a full teaspoon of molasses. Lastly, take care to never allow the liquid to come to a boil, which can burn the coffee and make the final drink acidic. Serve as is, or set a bottle of tequila, rum, whiskey, cognac or amaro on the table and let drinkers add their chosen spirit to taste. If you have extra Café de Olla, store it in a covered container in the refrigerator and reheat or serve iced.
Provided by Rebekah Peppler
Categories brunch, cocktails
Time 20m
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a small olla de barro or medium pot, add the piloncillo, 6 cups water, cinnamon sticks, cloves and star anise, if using. Set over medium heat and bring to a very low simmer, stirring frequently, until the piloncillo is completely dissolved. Do not let the liquid come to a boil. Continue to cook over medium-low for 5 more minutes. Remove the pot from the heat and stir in the coffee grounds and orange peels, if using. Cover and let sit for 6 to 8 minutes. Strain through a fine-mesh strainer or coffee filter into a large, heatproof carafe or another pot.
- Add 1 to 1 1/2 ounces of the spirit of your choice, if using, to a 6-ounce heatproof mug or glass, and top with 4 to 5 ounces Café de Olla; serve hot.
Tips:
- Use stale bread for the best results. Stale bread is less likely to fall apart when it's soaked in the egg mixture.
- Make sure the butter is melted and the pan is hot before you add the bread. This will help to prevent the bread from sticking.
- Cook the bread for 2-3 minutes per side, or until it's golden brown and cooked through.
- Serve the French toast immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
- For a decadent treat, try using a sweet bread, such as brioche or challah, for your French toast.
- If you don't have time to let the bread stale naturally, you can place it in a 300°F oven for 10-15 minutes to dry it out.
Conclusion:
Café de la Olla French Toast is a delicious and easy-to-make breakfast or brunch recipe. It's perfect for a special occasion or a lazy weekend morning. With its unique flavor and aroma, this dish is sure to impress your family and friends. So next time you're looking for a new way to enjoy French toast, give Café de la Olla French Toast a try. You won't be disappointed!
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