How to Make the Best Café de Olla

Café de Olla is a beloved traditional Mexican coffee brewed with cinnamon, piloncillo (unrefined cane sugar), and sometimes a hint of cloves or star anise. This recipe offers a step-by-step guide to making the perfect cup, delivering a rich, aromatic, and slightly sweet coffee that captures the essence of Mexico’s culinary heritage.

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Prep Time 5

Cook Time 20

Course Beverage

Cuisine Mexican

Servings 4

Calories 80 kcal

Equipment

Medium saucepan or olla (traditional clay pot)
Wooden spoon
Fine mesh strainer or cheesecloth
Measuring cups/spoons
Cups or mugs

Ingredients

6 cups water (~1.4 liters)
6-8 oz piloncillo (Mexican unrefined sugar; or substitute with brown sugar)
2 sticks cinnamon
2 whole cloves
1 star anise
12 tsp ground coffee (~4 tbsp or ~24 grams) – not instant

Instructions

To make Café de Olla, you need a few key ingredients. It's important to gather fresh and authentic components to capture the true essence of this traditional drink.
Water: 4 cups
Ground coffee: 1 cup, preferably Mexican coffee
Piloncillo: 2 small cones or about 8 ounces of unrefined cane sugar
Cinnamon stick: 1 large stick
Cloves: 3 whole cloves
Orange peel: Optional, for added zest
Before you start, make sure the coffee grounds are medium to coarse. Fine coffee grounds may pass through the strainer, affecting the final texture. The piloncillo can be found in Latin markets and adds a distinct sweet flavor. If you can't find piloncillo, dark brown sugar is a good substitute.
Boiling the water and spices is the first step to infusing your coffee with deep, aromatic flavors. Use a large saucepan or a traditional clay pot, known as an "olla."
Pour 4 cups of water into your pot.
Add the cinnamon stick and cloves to the water.
If you're using orange peel, add it now.
Bring the water to a boil over medium heat. Once it starts boiling, reduce the heat and let it simmer for about 10 minutes. This allows the spices to release their flavors into the water, creating a fragrant base for your coffee.
Piloncillo is a key ingredient in Café de Olla, providing a unique sweetness that sets this coffee apart.
Once the water and spices have simmered, add the piloncillo cones to the pot.
Stir gently to help the piloncillo dissolve.
This process can take a few minutes as piloncillo melts slowly. If using brown sugar, it will dissolve more quickly. Stir until completely dissolved, ensuring there are no chunks left. The sweetened, spiced water will now be ready for the coffee grounds.
With the sweet and spicy base ready, it's time to add the coffee grounds.
Reduce the heat to low and add the coffee grounds to the pot.
Stir gently to combine.
Let the mixture simmer for about 5 minutes.
Ensure the heat is low to prevent the coffee from becoming bitter. Avoid boiling the coffee grounds, as this can lead to an over-extracted, harsh flavor. The coffee should brew gently, absorbing the spiced sweetness of the water.
The final step is to strain the coffee and serve it hot. Use a fine-mesh strainer or cheesecloth to remove the coffee grounds and spices.
Place the strainer over a large serving pot or individual cups.
Carefully pour the brewed coffee through the strainer.
Ensure all the liquid passes through, leaving the grounds and spices behind.
Serve your Café de Olla hot, in traditional clay mugs if possible. The aroma of the spices, combined with the rich coffee, creates a comforting and invigorating drink perfect for any time of the day.

Keyword café de olla recipe, Cinnamon Coffee, Mexican beverage, piloncillo coffee, Spiced Coffee, Traditional Mexican coffee