FIESTA MORNING-STYLE

Gather the crew for an a.m. party inspired by Mexican favorites. A spread of chorizo-studded migas, black beans, fresh fruit bowls, spiced coffee, and sweet arroz con leche (rice with milk) requires little lift and covers all the brunch bases.

- BY NATALIE MECHEM

CAFÉ DE OLLA

HANDS-ON 10 MIN TOTAL 25 MIN SERVES 6 SUBMITTED BY YOLY NEW RECIPE GO ONLINE TO RATE & REVIEW

Café de olla (“coffee from a pot”) is spiced with cinnamon and sweetened with piloncillo, which is similar to brown sugar but with more complex flavor notes.

• 8 cups water

• ⅔ cup grated piloncillo (2 oz.), or to taste (tip, right)

• 2 (3-inch) canela sticks (Ceylon cinnamon sticks) (see “Nice Spice,” right)

• ½ cup ground coffee

1. Stir together water, piloncillo, and canela sticks in a 2½- to 3-qt. saucepan. Bring to a boil. Reduce heat to low and simmer 8 minutes.

2. Remove saucepan from heat. Stir in coffee. Let steep, covered, 5 minutes. Pour through a fine-mesh sieve; discard solids. Repeat as needed to remove all coffee grounds.

QUICK GLUTEN-FREE

PER 1 CUP: 110 CAL; 0G FAT; 0G PRO; 29G CARB (0G FIBER, 29G SUGARS); 42MG SODIUM

PILONCILLO

This unrefined pure cane sugar is molded into a cone shape and can be found at Hispanic markets. Grate the cone on the fine side of a box grater or use a chef's knife to shave it.

MAKE IT A COCKTAIL

If you like, add 1 oz. coffee liqueur (such as Kahlúa), Irish cream liqueur (such as Baileys), rum, or whiskey to each serving.

NICE SPICE Ceylon cinnamon is also known as true cinnamon, Mexican cinnamon, or canela in Mexico. This cinnamon variety is softer and milder than Korintje—the Indonesian-sourced cinnamon sticks most commonly used in American cooking. In a pinch, Korintje can be used in place of canela.

BIONICOS

HANDS-ON 30 MIN

TOTAL 30 MIN

SERVES 6 SUBMITTED BY YOLY