Take your favorite coffee south of the border with this delicious Café De Olla recipe. The rich and sweet chocolate undertones seamlessly tie together the richness of the molasses and brown sugar with the citrus tang of the orange zest.
- 4 cups Dark Roast Gold Peak Coffee
- 5 ounces piloncillo (or 1 cup brown sugar)
- 2 cinnamon sticks
- orange zest
- 2 teaspoons molasses