Cafe de Olla Cocktail

To make the concentrate, in a medium pot, combine 1½ cups water, 1 cinnamon stick, 2 whole cloves, and 1(2-inch) piece piloncillo (or ¼ cup brown sugar). Bring to a boil over medium-high heat. Boil for 15 minutes, then add the heaping ¼ cup ground coffee and remove the pot from the heat. Set aside until completely cool, 30 to 45 minutes.

Hold a fine-mesh strainer over a jar and pour the coffee mixture through it; discard the solids in the strainer. This yields the Café de Olla Concentrate. (The recipe recommends x4 the concentrate recipe to make more than 2 cocktails!)

To rim the cocktail glasses, put a bit of agave syrup on a small plate and a bit of brown sugar on another small plate. Press the rim of each glass into the agave, then dip into the brown sugar; it’s up to you whether you’d like the whole rim coated (in which case you can rotate the glass to fully cover the rim with both garnishes) or just a small portion (in which case you can just dip and lift the glass without rotating).

In a cocktail shaker, combine 4 ounces of the café de olla concentrate, 3 ounces tequila, and a handful of ice, then secure the lid and shake 8 to 10 times. Pour into the prepared glasses, top with 4 ounces oat milk, and garnish with 2 cinnamon sticks and/or a few whole coffee beans.