Servings
Font
Back
0 from 63 votes

Café de Olla Recipe

Café de Olla is a traditional way to prepare coffee in Mexico. Lightly sweetened, scented with cinnamon and star anise and served piping hot, this is a wonderful way to start your day. If you need a little self care this week, join me in making my very favorite morning beverage.

Prep Time
1 min
Cook Time
1 min
Total Time
11 mins
Servings: 6 servings
Calories: 105 kcal
Course: Breakfast , Drinks
Cuisine: Mexican

Ingredients

  • 6 cups water
  • 6 to 8 ounces piloncillo or substitute packed brown sugar
  • 2 cinnamon sticks
  • 2 cloves
  • 1 anise star
  • 6 tablespoons freshly ground dark roasted coffee

Instructions

    Cup of Yum
  1. In a medium saucepan bring the water to a boil. Carefully add piloncillo, cinnamon sticks, cloves, and anise star.
  2. Stir with a wooden spoon until the piloncillo dissolves, about 5 minutes. Add the ground coffee and stir, turn off heat, cover, and let steep for an additional 5 minutes.
  3. Strain the coffee through cheesecloth and enjoy.

Notes

  • Expert Tips:
  • Expert Tips:
  • : The coffee is a crucial component. Opt for a medium to dark roast for a richer flavor and use freshly ground coffee, as it retains more flavor and aroma.
  • It has a molasses-like flavor that adds depth to the coffee. It will still taste delicious if you use brown sugar, but it'll be missing that little extra
  • je ne sais quois
  • . 
  • Cinnamon is the traditional spice used in this spiced coffee recipe, but you can also experiment with other warming spices (e.g. nutmeg, cardamom, or my personal favorite, star anise) for a more complex flavor profile.
  • When combining the ingredients, bring them to a gentle simmer, not a boil. This helps to infuse the flavors without burning the coffee or spices, which can result in a bitter cup.
  • Allow the coffee and spices to steep in the hot water for an adequate amount of time. This is typically around 5 minutes, but you can adjust depending on how strong you prefer your coffee.
  • To achieve a smooth cup of café de olla, strain it carefully using a fine mesh strainer or cheesecloth to remove the coffee grounds and any pieces of spices.
  • Some people like to add a slice of orange peel or a few drops of vanilla extract to their café de olla for an extra layer of flavor.
  • If using a clay pot, remember that it distributes heat differently than metal pots. Adjust your stove setting accordingly to prevent overheating or cracking the pot.
  • Optional Variations
  • Optional Variations
  • - I tend to like café de olla without milk, but feel free to add either dairy or plant-based milk or cream to your liking. If you go this route, do yourself a favor and heat the milk to a simmer — this Mexican spiced coffee is best when served hot.
  • - If you prefer your coffee cold, who am I to stop you? Serve over nugget ice with a splash of creamer for a flavor similar to
  • horchata
  • with a morning kick.
  • - Turn this recipe for Mexican coffee into a frozen treat by following the instructions to make it iced. Next, toss your frosty café in a blender with a scoop of coffee or cinnamon ice cream and blend to milkshake consistency. 
  • - Add a little extra pep to your step by topping your cafe olla with a shot (or two) of espresso brewed with a pinch of cinnamon.
  • - For a special occasion, serve with a splash of Kahlúa.
  • Select Quality Coffee: The coffee is a crucial component. Opt for a medium to dark roast for a richer flavor and use freshly ground coffee, as it retains more flavor and aroma.
  • Use Piloncillo: It has a molasses-like flavor that adds depth to the coffee. It will still taste delicious if you use brown sugar, but it'll be missing that little extra je ne sais quois. 
  • Balance the Spices: Cinnamon is the traditional spice used in this spiced coffee recipe, but you can also experiment with other warming spices (e.g. nutmeg, cardamom, or my personal favorite, star anise) for a more complex flavor profile.
  • Simmer Gently: When combining the ingredients, bring them to a gentle simmer, not a boil. This helps to infuse the flavors without burning the coffee or spices, which can result in a bitter cup.
  • Steep Appropriately: Allow the coffee and spices to steep in the hot water for an adequate amount of time. This is typically around 5 minutes, but you can adjust depending on how strong you prefer your coffee.
  • Strain Carefully: To achieve a smooth cup of café de olla, strain it carefully using a fine mesh strainer or cheesecloth to remove the coffee grounds and any pieces of spices.
  • Experiment with Additions: Some people like to add a slice of orange peel or a few drops of vanilla extract to their café de olla for an extra layer of flavor.
  • Mind the Heat: If using a clay pot, remember that it distributes heat differently than metal pots. Adjust your stove setting accordingly to prevent overheating or cracking the pot.
  • Café de Olla con Leche - I tend to like café de olla without milk, but feel free to add either dairy or plant-based milk or cream to your liking. If you go this route, do yourself a favor and heat the milk to a simmer — this Mexican spiced coffee is best when served hot.
  • Iced Café de Olla - If you prefer your coffee cold, who am I to stop you? Serve over nugget ice with a splash of creamer for a flavor similar to horchata with a morning kick.
  • Café de Olla Frappé - Turn this recipe for Mexican coffee into a frozen treat by following the instructions to make it iced. Next, toss your frosty café in a blender with a scoop of coffee or cinnamon ice cream and blend to milkshake consistency. 
  • Extra Caffeinated - Add a little extra pep to your step by topping your cafe olla with a shot (or two) of espresso brewed with a pinch of cinnamon.
  • Spiked - For a special occasion, serve with a splash of Kahlúa.

Nutrition Information

Calories 105kcal (5%) Carbohydrates 25g (8%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 13mg (1%) Fiber 1g (4%) Sugar 24g (48%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 105

% Daily Value*

Calories 105kcal 5%
Carbohydrates 25g 8%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 13mg 1%
Fiber 1g 4%
Sugar 24g 48%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.