ALVEENA

This recipe is traditionally brewed in large quantities over a wood fire in a heavy earthenware Mexican cooking pot, called an "olla".

Ingredients : Serves 4

1 liter Water

150 g Dark brown sugar

5 ml Molasses

1 Small cinnamon stick

50 g Darker-roasted coffee, medium grind

Aniseeds (optional)

Method :

Place the water, sugar, molasses, cinnamon and aniseeds, if using, in a saucepan. Slowly bring it to the boil. Stir thoroughly to dissolve the sugar and molasses. When the mixture reaches boiling point, stir in the dry coffee. Remove from the heat, cover, and steep for 5 minutes. Strain into earthenware mugs and serve immediately. Add a few of the aniseeds, if you wish.

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