This Authentic Café de Olla Recipe combines the richness of coffee with the earthy sweetness of piloncillo and the warmth of cinnamon and cloves. It's a traditional Mexican coffee that's simple to make and a perfect way to start your day. You'll also find ideas below for customizing it and enjoying it your own way.
There's your lattes, cappuccinos, and macchiatos, but have you ever tried café de olla?
This aromatic coffee, with its origins deep-rooted in Mexican history, is the perfect combination of sugar and spice. The scent of simmering cinnamon and piloncillo instantly brings to mind cozy mornings and a sense of comfort.
If you love traditional Mexican drinks that celebrate flavor and nostalgia, like Cinnamon Ponche Navideño or Mexican Champurrado, then you'll definitely enjoy this cozy classic.
What I love about café de olla is that it's simple, naturally sweetened, and easy to make your own. You can keep it traditional, serve it iced, or pair it with my Cashew Coffee Creamer with Mexican Cinnamon for a creamy variation.
Let me show you how easy it is to make this timeless Mexican coffee at home.
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For other comforting drinks, try Peppermint Hot Chocolate or Mocha Latte.
What is Café de Olla?
Café de olla (or café de la olla) literally translates to "coffee from the pot." The name refers to the traditional way of preparing it in a clay pot called an olla de barro. These clay pots, common in Mexican cooking, give the coffee a subtle earthy flavor.
This spiced coffee originated during the Mexican Revolution, when women soldiers (known as soldaderas or adelitas) tasked with cooking and caring for wounded soldiers, brewed it for the troops. They combined coffee, cinnamon, cloves, chocolate, and piloncillo in clay pots to create a drink that was both comforting and energizing.
Today, recipes vary by region and family, some keep it simple with just cinnamon and piloncillo, while others add chocolate or star anise for extra flavor. Whether made in a clay pot or a regular saucepan, this drink remains a beloved part of Mexican culture.
Ingredients & Substitutions
This traditional Mexican coffee comes together with just a few key ingredients. Piloncillo is an unrefined sugar made from boiled and evaporated sugarcane juice. It has a deep, caramel-like sweetness and is popular in Mexico and other parts of Latin America. You can find piloncillo (also known as panela, rapadura and chancaca)at Mexican and Latin American markets or order online here. If you can't find piloncillo, you can substitute dark brown sugar or coconut sugar.
Ceylon cinnamon sticks, often called Mexican cinnamon or canela, add a warm, subtly sweet aroma that's smoother and more complex than regular cassia cinnamon. Finally, dark roast ground coffee gives this drink its bold body, depth, and a less acidic taste. It is especially delicious if you use a Mexican or Latin American blend.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Simmer the Spices: Add 4 cups filtered water to a medium pot or olla de barro. Add spices and piloncillo and simmer until the piloncillo dissolves.
- Steep the Coffee: Remove the pot from heat and stir in ground coffee. Cover and let the coffee steep for 5 minutes.
- Strain: Strain the coffee through a fine mesh strainer into a pitcher or heatproof container. To avoid any coffee grounds from getting through, use a cheesecloth over the strainer. Serve immediately.
Optional Flavor Additions
- The original recipe made by the adelitas included chocolate. If you'd like, add 2 ounces of semi-sweet or Mexican chocolate to the simmering spices.
- For a different sweet and licorice-like flavor, add one star anise along with the other spices.
- For citrusy notes, add a 2-inch piece of orange peel (without any of the pith) to the boiling water or a little orange zest to each mug when serving.
Recommended for This Recipe
Clay Pot
For authentic flavor, I highly recommend brewing this coffee in a clay pot. The porous material helps the spices infuse and gives the drink its earthy character. Be sure to find a clay pot that is food-safe and doesn't contain any harmful chemicals, like the one linked here.
How to Serve
Traditionally, this spiced coffee is served black and in decorative Mexican clay mugs called jarritos. If you'd like, you can add a splash of milk, almond milk, or a touch of cream for a smooth, mellow finish.
Like any coffee, it's wonderful with breakfast, but it also makes a cozy after-dinner treat. Try pairing it with pan dulce or any of these sweet desserts:
- Empanadas de Piña
- Tres Leches Cake
- Gluten-Free Lemon Berry Dump Cake
- Gluten-Free Powdered Donuts
- Chocolate Chip Oatmeal Cookies
- Muffins de Manzana y Avena
Storing and Reheating
This coffee is best enjoyed freshly brewed, but you can store leftovers in a jar or airtight container in the refrigerator for up to 1 week. Reheat gently on the stove or in the microwave until hot but not boiling.
Chilled leftovers can also be poured over ice for a delicious iced café de olla.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Authentic Café de Olla Recipe
Equipment
- olla de barro or small pot
- Mesh strainer
- cheesecloth
Ingredients
- 4 cups filtered water
- 2 whole cloves
- 1 medium stick of Ceylon cinnamon (or half of a bigger one)
- 2 oz piloncillo (see notes)
- ½ cup ground coffee
Instructions
- Add the water to a medium pot or olla de barro.
- Add in cloves, cinnamon, and piloncillo.
- Bring the water to a low simmer for 5 minutes, mixing occasionally to allow the piloncillo to dissolve.
- Stir in the coffee grounds and remove from heat. Do not boil the coffee or else it will taste bitter.
- Cover and allow to steep for 5 minutes.
- Use a mesh strainer to strain the coffee. To avoid any coffee grounds from getting through, you can use a cheesecloth over the strainer.
- Serve black or with a splash of milk or creamer.
Notes
- If you cannot find piloncillo, substitute for ¼ cup of brown sugar or coconut sugar.
- See blog post for other serving suggestions and variations.
Nutrition
Originally published September 23, 2022. Updated post November 2025.
Arambula, Anita L., "Your next iced coffee obsession: Mexican Café de Olla with Kahlúa." The San Diego Union Tribune, 22 July 2020, https://www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2020-07-22/your-next-ice-coffee-obsession-mexican-cafe-de-olla-with-kahlua
Threadgould, Michelle. "The Revolutionary Origins of Café De Olla and the Mexican Americans Keeping the Tradition Alive." Latino USA, 24 May 2018, https://www.latinousa.org/2017/05/30/revolutionary-origins-cafe-de-olla-mexican-americans-keeping-tradition-alive/
Brigitte Couture
OMG so delicious! Love it!
Gemma
Hi Brigitte, so happy you liked it! Thank you for trying it.