Café de Olla (Mexican Spiced Coffee)

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 YouTube video showing how to make café de olla.

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 (Canela) 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.

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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!

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.

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:

• Chilaquiles
• Conchas
• Churros
• Gorditas de Azucar
• Mexican Wedding Cookies
• Or any other Mexican breakfast recipes you can think of!

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! 

Recommended Equipment

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

• Mexican Hot Chocolate
• Te de Oregano (Oregano Tea)
• Champurrado (Chocolate Atole)
• Mexican Atole de Vainilla with Masa Harina
• Atole de Avena