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.
Equipment
- olla de barro (clay pot, optional)
- mesh strainer or 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 with a cheesecloth on top to strain the coffee.
- Serve black or with a splash of milk.
Notes
- If you cannot find piloncillo, substitute for ¼ cup of brown sugar or coconut sugar (for another paleo option).
- See blog post for other serving suggestions and variations.
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!