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Café de Olla

Traditional Mexican spiced coffee sweetened with piloncillo and infused with cinnamon and cloves.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: Mexican
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups water
  • 1/2 cup ground coffee medium to dark roast preferred
  • 4 ounces piloncillo unrefined cane sugar, roughly chopped
  • 2 cinnamon sticks Mexican canela preferred, about 3 inches each
  • 4 whole cloves
  • 1 star anise optional, adds subtle licorice note
  • 1 tablespoon raw cacao nibs optional, for depth and richness
  • Pinch of sea salt

Equipment

  • Medium saucepan or traditional clay pot (olla)
  • Measuring spoons and cups
  • Wooden spoon for stirring
  • Fine mesh strainer or coffee filter
  • Mugs for serving

Method
 

  1. Pour 6 cups of cold water into a medium saucepan or clay pot and set over medium-high heat.
  2. Lightly toast 2 cinnamon sticks and 4 whole cloves in a dry skillet over low heat for about 1 minute, stirring constantly.
  3. Add toasted cinnamon sticks, cloves, and 1 star anise to the warming water and let steep as it heats.
  4. When small bubbles appear around the edge, add 4 ounces piloncillo and stir to dissolve.
  5. Stir in 1 tablespoon raw cacao nibs and a pinch of sea salt.
  6. Continue heating until the mixture reaches a gentle rolling boil, about 10 to 12 minutes total.
  7. Remove the pot from heat and stir in 1/2 cup ground coffee, mixing to wet all the grounds.
  8. Allow the coffee and spices to steep undisturbed for 2 to 3 minutes.
  9. Strain the café de olla through a fine mesh strainer into mugs and serve hot.

Notes

Serve hot in mugs and enjoy the traditional Mexican coffee experience.