I usually blog two weeks a month as part of the Blogging Marathon event. But last month was a little more hectic than I thought it would be, so I couldn’t publish the posts though I was ready with the recipes and clicks. So the recipe is seeing the world a month later than it’s supposed to be, but let’s be happy that it’s here now. 

The recipe here – a simple Mexican coffee recipe, is flavored with orange peel and cinnamon. The sweetness comes from panela, an unrefined whole cane sugar. I didn’t have it, so I used brown sugar which is a good substitute. 

I served it as iced coffee as it was a hot day. I liked that version a lot. Read on for the recipe. 

Book : Travel, Surf, Cook by Salt and Silver

Ingredients:

• 1/4 cup brown sugar
• 1 cinnamon stick
• 5 cloves
• peel from half an orange
• 1/4 cup ground coffee
• ice cubes
• milk as needed

Method:

1. In a big pot, add four cups of water along with sugar,cinnamon stick, cloves and orange peel. Bring it to a simmer.
2. Add the ground coffee and bring to a boil. Take off the heat. 
3. Filter the coffee into four glasses and enjoy your drink. For the iced version, fill a glass with ice cubes. Add the filtered coffee and milk as you need. Enjoy it chilled!

This goes to Cooking from Cookbook Challenge Group.