Lightly sweetened, warmly spiced with cinnamon, cloves, star anise, and served piping hot, this Café de Olla is a wonderful way to start your day. Sipping on a steaming cup of this traditional Mexican coffee transports me to Mexico, where I witnessed morning food vendors ladling coffee from large enamel blue pots into styrofoam cups to locals. It’s a vivid memory, contrasting with the upscale restaurants that elegantly serve this delightful beverage in beautiful Mexican barro cups.

woman's hands pouring freshly brewed cafe de olla (traditional Mexican spiced coffee) from the olla de barro into a hand carved mug.

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I love preparing this traditional Mexican spiced coffee recipe at home to bring the rich flavors of Mexico, and it’s also a favorite ritual during our camping adventures. There is nothing that can get me to close my eyes and take a deep, cleansing breath like wrapping my hands around a mug of this deliciously sweet Mexican coffee drink. 

What is Café de Olla?

Café de olla in English means “coffee from a pot.” The traditional method involves crafting it in a clay pot or an enamel pot, a practice that continues in certain regions to this day. While there are probably as many recipes for this Mexican cinnamon coffee as there are Mexican families, I like to include cloves and star anise. 

Aside from whole (not ground) warming spices, authentic café de olla recipes call for piloncillo, a special kind of cane sugar that imparts a divinely delicious caramel undertone. If you like your coffee a little on the sweet side, you are going to love this recipe.

And, before you get worried about adding anything else to your already crowded morning routine, stop. This café de olla recipe takes just 10 minutes to get into your mug. Watch one of my favorite YouTube videos where I share how to make this unique Mexican coffee.

Ingredients & Substitutions

As promised, this Mexican coffee recipe is made with just a handful of simple ingredients. See recipe card below for the full recipe.

  • Water – Simple enough, right? If possible, start with filtered water for the best taste. 
  • Piloncillo – This delectable Mexican cane sugar is less refined than American brown sugar, and it boasts a yummy caramel flavor that I find intoxicating. It’s readily available at Mexican and international grocery stores. Jaggery is the closest substitute, but you can also use packed light or dark brown sugar.
  • Mexican Cinnamon Sticks – Also known as canela, this spice is actually Ceylon cinnamon from Sri Lanka. It’s softer, crumblier, and less spicy than cassia cinnamon, with a distinctively fruity vanilla flavor. In a pinch, regular cinnamon sticks will work just fine.
  • Cloves – These fragrant, spicy dried flower buds aren’t just yummy — they also boast a whole bevy of health benefits. 
  • Anise Star – The gentle licorice flavor is a nice benefit. This is my secret ingredient and what I think makes this recipe for cafe de olla extra delicious.
  • Dark Roast Ground Coffee – I always have Seattle’s Best Coffee in my home, but you are welcome to use any coffee you prefer.
Ingredients needed to make traditional cafe de olla (Mexican spiced coffee) measured out on a white table.

How to Make Café de Olla at Home

This traditional cafe de olla recipe should be made in a clay pot known as an olla de barro, which imparts a distinctive, earthy flavor. If you don’t happen to have one on hand, you can make it using a ceramic Dutch oven instead. If you want to purchase one, I’d highly recommend this olla de barro.

Step 1: Boil. In a medium saucepan, bring the water to a boil. Carefully add piloncillo, cinnamon sticks, cloves, and star anise pod. Stir with a wooden spoon until the piloncillo dissolves, about 5 minutes.

Step 2: Add coffee. Add the ground coffee and stir.

Step 3: Steep: Turn off the heat, cover, and let steep for an additional 5 minutes.

Step 4: Strain. Strain the coffee through a cheesecloth-lined sieve to remove the whole spices and enjoy!

    grid-style photo collage showing the process of making cafe de olla in a turquoise dutch oven — simmering the piloncillo and spices in water, adding the coffee grounds, simmering, and then straining the mixture through cheesecloth.

    Expert Tips & Tricks

    • 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.
    hand carved barro holding cafe de olla with a cinnamon stick stir stick.

    Optional Variations 

    As I mentioned before, café de olla Mexicano can be made dozens of different ways. Here are some of my favorites: 

    • 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.
    iced cafe de olla con leche in a decorative clear glass on a wood slice.

    Traditional Recipes to Serve with Café de Olla

    I like to enjoy my coffee with breakfast. Generally speaking, I eat a couple of eggs on avocado toast. But, if I’m feeling particularly in need of some TLC, you just might find me dipping a cowboy cookie into my morning drink. Some other traditional dishes to serve with your café de olla include:

    hero image of a barro filled with cafe de olla next to a jug of cafe de olla with a candle, small ceramic creamer, and plate of cowboy cookies on a table.

    Frequently Asked Questions

    What does cafe de olla taste like?

    Cafe de olla tastes like liquid gold, especially on those chilly mañanas when you need that extra bit of comfort. Imagine the rich, bold taste of coffee, but with a sweet, caramelly twist thanks to the piloncillo. Then the warming spice blend of cinnamon, star anise, and cloves give it a warm, spicy kick, making every sip feel like a cozy abrazo from your abuelita. What I love most is the balance. It’s sweet, but not cloying; spicy, but just enough to tickle your tastebuds. And the coffee? Strong and robust, just how I like it. 

    Is Mexican coffee strong?

    If you make it the way I like it, yes! I’m a fan of a bold roast coffee. That said, you’re absolutely in control here — if you prefer your coffee on the softer side, consider using a lighter roast or dialing back how much coffee you use.

    Can I add milk?

    Of course! Feel free to add the milk or cream of your choice. And for those of you who prefer your coffee a bit less strong, adding a splash can help mellow out the bold flavors.

    How much caffeine does café de olla have?

    That depends on how much coffee you use. If you use finely ground coffee beans, you’ll get more coffee in a serving than if you used coarsely ground coffee. Also, consider what type of coffee you’re using — if it’s a decaf blend, it will be closer to a cup of green tea, whereas if you use regular coffee it will be much stronger.

    Why does my café de olla taste bitter?

    Ooops! Sounds like you either used too much coffee, or you oversteeped it, or you boiled it rather than letting it steep. Maybe add a splash of milk or cream to tone down bitterness.

    Is cafe de olla vegan?

    It sure is!

    What is the best coffee to use for café de olla?

    I personally love this recipe with a bold and flavorful dark Mexican coffee or dark roast coffee. That said, feel free to use whatever blend you keep on hand!

    What is Mexican coffee called?

    I’d say that cafe de olla is the most well known of Mexican coffees, though there is also a horchata-coffee hybrid known as a cafechata and a coffee cocktail known as a carajillo. 

    Storage & Heating Instructions 

    As with most hot coffee, I’m of the opinion that café de olla is best served fresh from the (preferably clay) pot. That said, if you happen to have leftovers you can absolutely refrigerate in a mason jar and add a splash of it to your regular coffee for some sweetness. And if you’re more of an iced coffee person? Try freezing some of the leftovers into an ice cube tray and make yourself an iced café de olla instead! 

    If you want to make café de olla the traditional way, I highly recommend making it in this lead-free olla de barro and serving in a barro (clay) mug {by my amigos over at HERNÁN}.

    More Cozy Mexican Drink Recipes

    If you tried this recipe for Café de Olla, please comment below to let me know how you liked it! You can also tag me on Instagram to show me your creations.

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    hand carved barro holding cafe de olla with a cinnamon stick stir stick.

    Café de Olla Recipe

    4.67 (21 ratings)
    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.
    Print Pin Rate
    Yield: 6 servings
    Prep Time: 1 minute
    Cook Time: 10 minutes
    Total Time: 11 minutes

    Ingredients

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    I’ll email this recipe to you, so that you can come back to it later!

    Instructions 

    • In a medium saucepan bring the water to a boil. Carefully add piloncillo, cinnamon sticks, cloves, and anise star.
    • 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.
    • Strain the coffee through cheesecloth and enjoy.

    Video

    Notes

    Expert Tips:
    • 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.
    Optional Variations
    • 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.
    Calories: 105kcal, Carbohydrates: 25g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 13mg, Fiber: 1g, Sugar: 24g, Calcium: 27mg, Iron: 1mg
    Author: Yvette Marquez
    Course: Breakfast, Drinks
    Cuisine: Mexican, Mexico

    Photography by Jenna Sparks / Video by Pure Cinematography
    Originally published: August 2013.