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Mexican café de olla with cinnamon and orange peel in a traditional clay mug.

Mexican Café de Olla (Spiced Clay-Pot Coffee)

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Traditional Mexican coffee brewed with cinnamon, piloncillo, and orange peel.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Drinks
Cuisine: Mexican
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Coffee
  • 4 cups water
  • 1/2 cup ground coffee medium grind
  • 1 3-inch stick Mexican cinnamon
  • 3 oz piloncillo, grated or crumbled
  • 2 strips orange peel wide strips, no white pith
  • 1 whole star anise optional

Equipment

  • Medium saucepan or clay pot
  • Wooden spoon
  • Fine-mesh strainer
  • Small mugs

Method
 

Simmer the Spices:
  1. 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:
  1. Remove the pot from the strongest heat and stir in the ground coffee. Cover and steep for 5 minutes.
  2. Taste and adjust the sweetness if desired.
Strain and Serve:
  1. Strain the coffee through a fine-mesh strainer into small mugs.
  2. Serve hot with a cinnamon stick or strip of orange peel if desired.

Nutrition

Calories: 70kcalCarbohydrates: 18gSodium: 5mgSugar: 17g

Notes

  • Piloncillo has a deep molasses-like flavor; dark brown sugar is a practical substitute.
  • Do not boil the coffee after adding the grounds.