Café de Olla Recipe

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

4.67 (21 ratings)

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 Time1

Cook Time10

Total Time11

Course: Breakfast, Drinks

Cuisine: Mexican, Mexico

Servings: servings

Author: Yvette Marquez

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

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.

Nutrition