This Authentic Café de Olla Recipe blends bold coffee with the deep, caramel-like sweetness of piloncillo and the warm fragrance of cinnamon and cloves. It’s a traditional Mexican coffee that’s simple to prepare and perfect for cozy mornings. Below you’ll find straightforward instructions, ingredient notes, serving ideas, and optional variations so you can make it your own.
Beyond lattes and cappuccinos, have you tried café de olla? This spiced coffee has deep roots in Mexican tradition. The aroma of simmering cinnamon and piloncillo evokes warm kitchens and relaxed mornings. Café de olla is naturally sweetened, richly spiced, and easy to customize—serve it hot, chilled over ice, or with a splash of milk or dairy-free creamer.
If you enjoy traditional Mexican beverages that celebrate comforting, nostalgic flavor—such as cinnamon-infused punches or rich chocolate drinks—you’ll likely appreciate this simple classic. The recipe below keeps the method authentic while offering suggestions for variations and pairings.
What is Café de Olla?
Café de olla literally means “coffee from the pot.” Historically it was brewed in a clay pot called an olla de barro, which can lend a subtle earthy note. The drink became popular during the Mexican Revolution; women who cooked for soldiers combined coffee with cinnamon, cloves, piloncillo, and sometimes chocolate to make an energizing, comforting brew. Regional and family recipes vary—some use only cinnamon and piloncillo, while others add chocolate, star anise, or orange peel for nuance.
Ingredients & Substitutions
This recipe uses a handful of straightforward ingredients. Piloncillo is an unrefined cane sugar common in Mexico; it has a deep, molasses-like sweetness. If you can’t find piloncillo, substitute dark brown sugar or coconut sugar. Use Ceylon cinnamon (often labeled Mexican cinnamon or canela) for a milder, more complex cinnamon flavor than cassia. A dark roast ground coffee gives the beverage body and lower acidity—Mexican or Latin American blends work nicely, but any bold, dark-roasted coffee will produce a satisfying result.
Step-by-Step Instructions
- Simmer the spices: In a medium pot or a clay olla de barro, combine 4 cups filtered water with the spices and piloncillo. Bring to a low simmer and cook until the piloncillo fully dissolves, about 3–5 minutes.
- Steep the coffee: Remove the pot from the heat and stir in the ground coffee. Cover and let the mixture steep for 5 minutes to extract the flavor without boiling the grounds (boiling can make the coffee bitter).
- Strain: Strain the coffee through a fine-mesh strainer into a pitcher or heatproof container. For a clearer cup, line the strainer with cheesecloth to catch the finest grounds. Serve immediately.
Optional Flavor Additions
- Add 2 ounces of semi-sweet or Mexican chocolate to the simmering water for a richer, mocha-like café de olla—this echoes some historical and regional versions.
- Include one star anise while simmering for a sweet, licorice-like note.
- For bright citrus contrast, add a 2-inch strip of orange peel (avoid the white pith) during simmering or stir a touch of orange zest into each cup when serving.
Recommended for This Recipe
Clay Pot
Brewing in a food-safe clay pot (olla de barro) is traditional and can add a subtle earthy quality as the pot breathes. If you don’t have one, a small stainless steel or enamel pot works well—just follow the same simmer and steep method.
How to Serve
Traditionally served black, café de olla is often poured into decorative clay mugs called jarritos. You can also add a splash of milk, almond milk, or a touch of creamer for a creamier finish. This coffee pairs beautifully with pan dulce and a variety of breakfast pastries. It also makes a cozy after-dinner beverage.
- Pair with sweet breads, empanadas, or a simple slice of cake.
- Serve chilled over ice for an iced café de olla on warm days.
Storing and Reheating
Store any leftover café de olla in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave until hot but not boiling to preserve the spice balance. Chilled coffee also makes a refreshing iced version—pour over ice and enjoy.
I hope you enjoy this café de olla. If you try the recipe, consider leaving a comment and rating where you found it. You can also share photos on social media if you like—this warm, spiced coffee is a great way to bring a little Mexican tradition into your kitchen.
Recipe
Authentic Café de Olla Recipe
by Gemma Aguayo-Murphy
This authentic café de olla combines rich coffee with piloncillo and warm spices for a comforting, aromatic drink that’s easy to prepare and perfect for morning or evening enjoyment.
Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins
Servings: 4 cups Calories (per cup): ~53 kcal
Course: Drinks Cuisine: Mexican
Ingredients
- 4 cups filtered water
- 2 whole cloves
- 1 medium stick Ceylon cinnamon (or half of a larger stick)
- 2 oz piloncillo (see notes) — substitute ¼ cup dark brown sugar or coconut sugar if unavailable
- ½ cup dark roast ground coffee
Instructions
- Add the water to a medium pot or olla de barro.
- Add the cloves, cinnamon stick, and piloncillo.
- Bring the water to a low simmer for about 3–5 minutes, stirring occasionally so the piloncillo dissolves.
- Stir in the coffee grounds and remove the pot from heat. Do not boil the coffee to avoid bitterness.
- Cover and steep for 5 minutes.
- Strain through a fine-mesh strainer into a pitcher; for a clearer cup, use cheesecloth over the strainer.
- Serve hot black, or add a splash of milk or creamer if desired.
Notes
- If piloncillo is unavailable, use ¼ cup dark brown sugar or coconut sugar.
- See the section above for optional additions like chocolate, star anise, or orange peel.
Nutrition (approximate per cup)
Calories: 53 kcal • Carbohydrates: 13 g • Sugar: 12 g • Fiber: 1 g • Sodium: 5 mg • Potassium: 5 mg
Originally published September 23, 2022. Updated post November 2025.