Café de olla is a traditional Mexican coffee brewed with cinnamon and piloncillo in a clay pot. Orange peel adds a bright aromatic note to the dark, gently sweet coffee.
The spices and piloncillo simmer briefly in water before the coffee is steeped, creating a full-flavored drink without milk or complicated equipment.
Add the coffee after removing the pot from the strongest heat so it steeps cleanly instead of turning bitter.
Serving Suggestions
Serve hot in small clay mugs with a little extra orange peel or cinnamon on the side.
Recipe Notes
The brewed coffee is best fresh but can be refrigerated for 2 days and reheated gently. Strain before storing.
Mexican Café de Olla (Spiced Clay-Pot Coffee)
Traditional Mexican coffee brewed with cinnamon, piloncillo, and orange peel.
Ingredients
Equipment
Method
Simmer the Spices:
- Combine the water, cinnamon, piloncillo, orange peel, and star anise in a saucepan. Bring to a gentle simmer and cook for 5 minutes, stirring until the piloncillo dissolves.
Steep the Coffee:
- Remove the pot from the strongest heat and stir in the ground coffee. Cover and steep for 5 minutes.
- Taste and adjust the sweetness if desired.
Strain and Serve:
- Strain the coffee through a fine-mesh strainer into small mugs.
- Serve hot with a cinnamon stick or strip of orange peel if desired.
Nutrition
Notes
- Piloncillo has a deep molasses-like flavor; dark brown sugar is a practical substitute.
- Do not boil the coffee after adding the grounds.
