Café De Olla
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 6 cups water
- 6 ounces piloncillo – coarsely chopped if in cone form (~1 n/a piloncillo)
- 2 sticks cinnamon stick – Mexican canela, about 3 inches each, lightly broken
- 3 cloves – whole
- 1 strip orange peel – about 1x3 inches, only the colored zest, optional
- 3/4 cups ground coffee – medium grind, for drip or filter
Instructions
1. Place the water in a medium nonreactive pot or, ideally, a clay olla and set it over medium heat.
2. Add the piloncillo, cinnamon sticks, and whole cloves to the pot.
3. If using orange peel, add the strip of peel to the pot, making sure to avoid any white pith.
4. Stir gently to help the piloncillo begin dissolving, then bring the mixture just up to a simmer over medium heat.
5. Once simmering, reduce the heat to low and cook at a gentle simmer for 10–12 minutes, stirring occasionally, until the piloncillo is fully dissolved and the liquid is fragrant with cinnamon.
6. Remove the pot from the heat and let the spiced syrup stand for 1–2 minutes so it is no longer boiling vigorously.
7. Add the ground coffee to the hot liquid and stir to fully moisten all the grounds.
8. Cover the pot and let the coffee steep off the heat for 5–7 minutes, until the grounds settle somewhat and the aroma is strong and well-rounded.
9. Line a fine-mesh strainer with a clean cotton cloth, coffee filter, or very fine sieve and place it over a heatproof pitcher or directly over individual mugs.
10. Pour the café de olla slowly through the lined strainer to remove the coffee grounds, cinnamon, cloves, and orange peel, working in batches if needed.
11. Taste the coffee and, if desired, adjust the sweetness by adding a small amount of additional piloncillo, stirring until dissolved in the hot liquid.
12. Serve the café de olla hot in small mugs, enjoying it plain or alongside traditional pan dulce.
Café de Olla is a traditional Mexican spiced coffee known for its deep caramel sweetness, warm cinnamon notes, and rustic, comforting character. Brewed in a clay pot, or olla de barro, the drink takes on subtle earthy undertones that complement the dark roasted coffee and unrefined cane sugar. The result is a gently sweet, aromatic cup that feels both robust and soothing, often enjoyed in the morning or on cool evenings. Its distinctive flavor comes from the combination of piloncillo, Mexican cinnamon, and sometimes a hint of clove or citrus peel. Sipped slowly, it offers a layered taste experience that balances bitterness, sweetness, and spice.
Historically, Café de Olla dates back to the time of the Mexican Revolution, when it was prepared in large clay pots to nourish and energize soldiers known as soldaderas and revolutionaries. The use of piloncillo and cinnamon reflects colonial-era trade routes that brought sugarcane and spices to New Spain, blending with local cooking traditions. Over time, the drink became a staple in rural kitchens, market stalls, and roadside fondas across central and southern Mexico. Today it remains a symbol of home-style hospitality and regional identity, particularly in states like Oaxaca, Jalisco, and Michoacán. Though it can now be found in cafés and restaurants, it is still most cherished when made in an olla de barro over a simple flame.