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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 to 7 ounces piloncillo (mexican cones of raw sugar), or 1 cup packed dark brown sugar and 2 teaspoons molasses |
2 cinnamon sticks |
1/2 teaspoon anise seeds |
1 cup (3 ounces) viennese-roast coffee, medium to coarse grind |
2 cups low-fat milk |
Directions:
1. 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.
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