Best Coffee Stops in Chicago before a Long Road Trip to the Wilderness

Cafe Jumping Bean - If you’re looking for a caffeine shot and a bite to eat, stop at Pilsen’s Cafe Jumping Bean. They have a handful of flavored lattes and gourmet sandwiches on the menu, and a cute space that’s perfect for a quick stop before a long trip. Launched in 1994, Cafe Jumping Bean is a long-standing coffeehouse in Chicago’s Pilsen neighborhood. The cafe is located at 1439 W 18th St, Chicago, IL 60608 and second location at CTA Pink Line Damen Stop on 2010 S. Damen Avenue.

My coffee to go: Cinnamon Latte, Chocomilk Milkshake and Iced Carmela.

La Catedral Cafe & Restaurant - The “cafe de olla is my go to all the time! The café de olla is brewed coffee with hints of cinnamon and sugar. if you have time to stay try one of their 7 types of chilaquiles. If you like see try the condense milk strawberry crepes or pancakes. Cafe Catedral locations:

• Downtown: 400 E Randolph St, Chicago, IL 60601

• Little Village: 2500 S Christiana Ave, Chicago, IL 60623

• North Lawndale: 1407 S Washtenaw Ave. Chicago, IL 60608

• La Catedral Express: Inside Esperanza Health Center, 4720 S California Ave, Chicago, IL 60632

If you want to wake up at the campsite and make your own Cafe de Olla, here are items you will need:

• Percolator Coffee Cup 

• Your choice of Coffee dark roast or medium roast

• Cinnamon sticks 

• Piloncillo raw cane sugar or brown sugar

• Clove

• Star anise 

• Vanilla Extract

  
  

Ingredients:

• 6-8 cups water

• 6-8 oz piloncillo (or substitute with dark brown sugar)

• 2 cinnamon sticks

• 2 cloves

• 1 star anise pod

• 6-9 tablespoons ground dark roast coffee

• 1 teaspoon of vanilla extract

Instructions:

1.) Boil Spices and Sweetener: In a clay pot or saucepan, bring water to a boil. Add piloncillo, cinnamon sticks, cloves, and star anise. Stir until piloncillo dissolves (about 5 minutes).

2.) Add Coffee: Remove from heat, add ground coffee, and stir.

3.) Steep: Cover the pot and let it steep for 5-8 minutes, depending on your preferred strength.

4.) Strain and Serve: Strain through a fine mesh or cheesecloth to remove grounds and spices. Serve hot.

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