Café de Olla Recipe

This Café de Olla Recipe combines the richness of coffee, the sweetness of piloncillo, and the spiciness of cinnamon and cloves for an amazing, traditional Mexican coffee that is easy to make and the perfect way to start your day. I have included different ideas to customize this classic drink for even more ways to enjoy your cafecito.

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There's your lattes, your cappuccinos, macchiatos, and Americanos. There's espressos, café con leche, café cubano, and cortados, but have you ever had café de la olla?

This delicious coffee, with its origins deep-rooted in Mexican history, is the perfect combination of sugar and spice and a great addition to any coffee lovers recipe collection.

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 boiling the coffee in a clay pot, called olla de barro. These clay pots are typical in Mexican cooking, and add a delicious earthy flavor to the coffee.

This spiced drink originated during the Mexican Revolution. At the time, women soldiers (known as soldaderas or adelitas), who were tasked with cooking and caring for wounded soldiers, would prepare this spiced drink. The coffee, brewed in clay pots with cinnamon sticks, cloves, chocolate, and piloncillo would not only offer the soldiers something comforting and warming, but would provide a boost of energy and calories.

Nowadays, the versions of the recipe vary from one family to another. You can also use a clay pot if you have one, but a regular saucepan also works. The beauty of the recipe is that you can simplify it with minimal spices or really enhance it in a variety of ways, which I have included in this post.

Why You'll Love This Mexican Coffee Recipe

• Easy to Make: It is as easy as boiling water. There's some measuring, as is true for all recipes, but the rest is just a matter of boiling everything in one pot.

• Rooted in Tradition: This comforting drink has become a part of the Mexican framework, originating from the hands of the empowered and revolutionary soldaderas.

• Simple Recipe: I am providing you with a basic recipe that uses minimal ingredients. The result is a smooth cup of coffee perfectly balanced with a touch of warming spices and sweetness that is not overpowering.

• Customizable: The initial recipe is simple but is also easy to customize. You can make it sweeter, make it spicier, serve it iced or as a latte. I have tested it out in a variety of ways and each method is amazing in its own way.

The Ingredients

• Water: Use filtered water for a nice, smooth finish.

• Piloncillo: Piloncillo is an unrefined sugar made by boiling and evaporating sugarcane juice then poured into molds to harden. It has a sweet, caramel-like flavor 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.

• Cinnamon Sticks: You can use regular cassia cinnamon, which is the type of cinnamon typically found in the United States. However, Ceylon cinnamon, sometimes referred to as Mexican cinnamon (or canela in Spanish), is definitely preferred. Ceylon, which is actually imported from Sri Lanka, has a mild, sweet, citrusy flavor that is much more complex than the cassia variety. You can find Ceylon cinnamon in the Latin American aisle of most supermarkets or click here to buy online.

• Whole Cloves: Cloves have an intense, warm flavor that is amazing in this recipe and works beautifully alongside the cinnamon.

• Ground Coffee: Choose a good-quality, dark roast, ground coffee. Dark roast coffee results in a more full-bodied drink. Its bold, less acidic taste is better suited for café de la olla. It's an added bonus if you can find a Mexican or Latin American coffee.

Special Tip

There are varying opinions on whether coffee is considered paleo or not. However, if you are in the mindset that it is, then this coffee is perfect for you. The Paleo Diet allows unrefined, natural sugars that retain their natural fibers, enzymes, and other components. Since piloncillo is an unrefined sugar that's made from sugarcane juice and retains its natural vitamins and minerals, then it can be used in paleo recipes. Therefore, this Mexican spiced coffee can be classified as paleo.

How to Make Traditional Mexican Coffee

1. Simmer the Spices

• Begin by adding 1 quart of filtered water (4 cups) to a medium pot or olla de barro.
• Add in 2 whole cloves, 1 medium stick of cinnamon (or half of a large one), and 2 ounces of piloncillo (about ¼ cup). The small cones of piloncillo are about 1 ounce each, or you can grate a larger cone or loaf to get the correct amount.
• Bring the water to a low simmer. Let the water and spices simmer for 5 minutes, mixing occasionally to allow the piloncillo to dissolve.

2. Steep the Coffee

• Stir in ½ cup of coffee grounds and remove from heat. Do not boil the coffee or else it can taste bitter.
• Cover and allow to steep for 5 minutes.

3. Strain

• Use a mesh strainer to strain the coffee. To avoid any coffee grounds from getting through, use a cheesecloth over the strainer.
• Serve immediately.

How to Serve Mexican Spiced Coffee

Traditionally, this spiced coffee is served black and in decorative Mexican clay mugs called jarritos. If you wish, you can also add a splash of milk or check out my tips below for other variations.

Like any coffee, this drink is great with breakfast, but it can also be such an amazing after dinner treat. It is especially delicious with some pan dulce (Mexican pastries), or with other decadent desserts such as:

• Gluten-Free Dairy-Free Tres Leches Cake
• Gluten-Free Lemon Berry Dump Cake
• Light and Fluffy Gluten-Free Powdered Donuts 
• Egg-Free Chocolate Chip Oatmeal Cookies
• Gluten-Free Apple Oat Muffins

I also love adding a little Nutpods to my coffee. Nutpods is a dairy-free coffee creamer that comes in many delicious flavors and froths up beautifully. Use my code EVERYDAYLATINA and you can get 15% off your first order on nutpods.com.

Storing and Reheating

This Mexican coffee is best served freshly made. However, leftovers can be refrigerated in a jar with a lid or in another air-tight container for up to a week. Then simply warm up on the stove or in the microwave for about a minute until heated through but not boiling.

More Tips and Variations

• The leftovers you placed in the fridge can be poured over ice for a refreshing iced coffee.
• Froth up some half and half or creamer and pour over your hot coffee for a delicious latte.
• If you cannot find piloncillo, substitute ¼ cup of brown sugar or coconut sugar (for paleo).
• 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, some people 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.
• If you have a French press, use this handy kitchen gadget instead to steep, strain and pour your coffee.

Frequently Asked Questions

What if I like my coffee sweeter?

I reccomend adding another ounce (2 tablespoons) of piloncillo and then adjust to your preference if more is desired.

What can I do if I don't like my coffee too strong?

Use 5-6 cups of water for a weaker coffee.

What if I like a stronger coffee?

Let your coffee steep for an additional minute or two or use an espresso blend of coffee like Café Bustelo.

Can I use decaf coffee?

Yes, I use a dark-roast decaf and I cannot tell a difference.

Does using brown sugar or coconut sugar change the taste?

The flavor is a little different, but with the flavors of the coffee and spices it isn't too noticeable.

Can I add all the spices under the variations at once?

Personally, I have had this coffee with many more spices and the flavors are too overpowering. I recommend adding one or two variations each time you make it to see which combination you prefer.

Can I make the coffee with only piloncillo and cinnamon?

Yes, this is the most basic form of this recipe and it is very common.

I hope you enjoy!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

More Drink Recipes To Try

• Super Frothy Mocha Latte (Dairy-Free)
• Peppermint Hot Chocolate
• Healthy Homemade Almond Milk
• Cinnamon Ponche Navideño

Recipe

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/