If you’ve ever wanted to taste authentic Mexican coffee, look no further than café de olla. This rich, spiced coffee has been a part of Mexican culture for centuries, brewed in clay pots with ingredients like piloncillo (unrefined cane sugar), cinnamon, and cloves.
In this article, we’ll explore everything about café de olla, from its history to the step-by-step recipe. You’ll also learn about its unique ingredients, modern variations, and the best ways to serve it. By the end, you’ll be ready to make this delicious drink at home and experience a true taste of Mexico!
What is Café de Olla?
A Traditional Mexican Coffee Experience
“A beautifully composed image highlighting the rich, spiced flavors of café de olla, capturing the warmth and tradition of Mexican coffee culture.”
Café de olla is not just another cup of coffee it’s a cultural tradition. Unlike regular black coffee, this drink is brewed with spices and unrefined sugar, giving it a deep, caramelized sweetness with warm, aromatic flavors.
The name café de olla literally means “coffee from the pot”, referring to the traditional clay pot (olla de barro) used to prepare it. The porous clay enhances the taste, giving the coffee a unique earthy depth.
“Café de olla is more than just coffee it’s a warm hug in a cup, carrying the essence of Mexican history and tradition.”
The History and Cultural Significance of Café de Olla
This coffee dates back to the Mexican Revolution (1910-1920), when it was brewed for soldiers to keep them energized. Over time, it became a household staple, enjoyed across Mexico, especially in rural areas and during cold mornings.
Each family has its own variation of the recipe, but the key ingredients coffee, piloncillo, and cinnamon remain constant. Today, café de olla is commonly served in Mexican markets, traditional restaurants, and family gatherings.
Why Is It Brewed in a Clay Pot?
Traditional café de olla is made in a clay pot because:
The clay enhances the coffee’s flavor, adding a subtle earthy note.
It helps the spices blend well, creating a more aromatic drink.
The pot retains heat for a long time, keeping the coffee warm.
While a clay pot is ideal, don’t worry if you don’t have one! You can still make a delicious version using a regular saucepan.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 60 kcal |
| Carbohydrates | 15g |
| Sugar | 13g |
| Caffeine | 80mg |
| Fat | 0g |
“Café de olla is naturally sweetened with piloncillo, making it a great alternative to sugary coffee drinks.”
Essential Ingredients for Authentic Café de Olla
Mexican Ground Coffee: Choosing the Right Type
One of the most important ingredients in a café de olla recipe is Mexican ground coffee. Unlike regular coffee, Mexican coffee beans are often dark-roasted and coarsely ground, which helps create a rich, bold flavor when brewed.
For an authentic experience, look for Veracruz or Chiapas coffee beans two of Mexico’s finest coffee-growing regions. If you can’t find Mexican coffee, a good alternative is any dark roast, coarse-ground coffee with a smoky, earthy flavor.
“The secret to a great café de olla is using high-quality, freshly ground coffee beans.”
Piloncillo vs. Brown Sugar: Which One to Use?
A defining characteristic of café de olla is its natural sweetness. Traditionally, piloncillo, a type of unrefined cane sugar, is used. It comes in solid cones and has a deep, molasses-like flavor.
If piloncillo is unavailable, you can substitute it with dark brown sugar or panela, but keep in mind that the unique caramel-like taste of piloncillo is hard to replace!
The Role of Cinnamon, Cloves, and Star Anise
Café de olla isn’t just coffee it’s spiced coffee! The blend of spices gives it a warm, aromatic flavor that sets it apart from regular brews.
- Cinnamon Sticks – Adds natural sweetness and warmth.
- Cloves – Enhances the depth of flavor with a hint of spice.
- Star Anise (optional) – Gives a slight licorice-like taste.
“The combination of spices is what makes café de olla taste so comforting and unique!”
Optional Additions for a Unique Twist
While the classic café de olla recipe sticks to a simple mix of coffee, piloncillo, and cinnamon, you can experiment with other flavors to make it your own!
- Orange or lemon peel – Adds a fresh citrus note.
- Vanilla extract – Enhances the sweetness and aroma.
- Chocolate or cocoa powder – Gives it a rich, mocha-like taste.
- Chile powder – For a spicy Mexican twist!
Ingredient List for Café de Olla
| Ingredient | Quantity (for 4 cups) |
|---|---|
| Water | 4 cups |
| Coarsely ground coffee | 4 tbsp |
| Piloncillo or brown sugar | 2 oz (or ¼ cup) |
| Cinnamon sticks | 2 sticks |
| Cloves | 2 whole cloves |
| Star anise (optional) | 1 pod |
If you love baked goods, try these sourdough scones their slightly tangy flavor contrasts beautifully with the sweetness of café de olla.
How to Make Café de Olla – Step-by-Step Guide
Making café de olla at home is easy and rewarding! Follow these simple steps to brew an authentic pot of this delicious Mexican spiced coffee.
Step 1: Preparing the Ingredients
Before you start, gather all the ingredients listed above. If you’re using piloncillo, you’ll need to chop or grate it so it melts faster.
“If you don’t have piloncillo, you can replace it with dark brown sugar just adjust to your taste!”
Step 2: Brewing the Coffee in a Traditional Olla (Clay Pot)
- Boil the Water and Spices – In a clay pot (or regular saucepan), add 4 cups of water, cinnamon sticks, cloves, and star anise. Bring it to a boil over medium heat.
- Add the Piloncillo – Stir until completely dissolved. This step infuses the water with sweet and spiced flavors.
- Add the Coffee Grounds – Lower the heat and stir in the ground coffee. Let it simmer for 5 minutes (don’t over-boil, or it may turn bitter).
“For the best taste, let the coffee absorb all the flavors before straining!”
Step 3: Straining and Serving Café de Olla
- Remove from Heat – Let the coffee sit for 2-3 minutes so the flavors settle.
- Strain the Coffee – Use a fine mesh strainer or cheesecloth to remove the coffee grounds and spices.
- Serve Immediately – Pour into traditional clay mugs (jarritos) or your favorite cup and enjoy!
Café de olla is best served hot, but you can also let it cool and pour it over ice for a refreshing summer drink!
“The perfect café de olla is smooth, sweet, and filled with warm spices. It’s a hug in a cup!”
If you’re looking for something unique, these chocolate ricotta cake pairs perfectly with the spiced flavors of this traditional Mexican coffee.
Variations and Modern Twists on Café de Olla
Café de olla is already a delicious and comforting drink, but did you know you can customize it in many different ways? Whether you prefer it iced, spiked, or with a health-conscious twist, there’s a version for everyone!
Iced Café de Olla – A Refreshing Summer Drink
If you love iced coffee, you’ll enjoy this cool twist on the classic café de olla recipe! The flavors remain the same, but the chilled version makes it perfect for warm weather.
How to Make Iced Café de Olla:
- Prepare café de olla as usual and let it cool to room temperature.
- Strain and refrigerate for at least 1-2 hours until cold.
- Serve over ice cubes in a tall glass.
- Add a splash of milk or condensed milk for a creamier taste!
“Iced café de olla is the perfect balance of sweet, spiced, and refreshing!”
Spiked Café de Olla – Adding a Splash of Alcohol
Looking for a fun, adult-friendly version? Adding a shot of liquor turns café de olla into a festive cocktail!
Best Alcohol Pairings:
- Tequila – Gives it a strong, Mexican kick.
- Kahlúa – Enhances the coffee’s rich flavor.
- Rum – Adds a smooth, caramel-like taste.
Simply stir in 1-2 ounces of your chosen liquor after straining, and enjoy a warm, spiked treat!
Decaf and Healthier Versions of Café de Olla
If you love the taste of café de olla but prefer a lighter, healthier version, try these simple swaps:
Use decaf coffee instead of regular coffee to reduce caffeine.
Replace piloncillo with honey or coconut sugar for a natural sweetener.
Use almond or oat milk instead of dairy for a plant-based twist.
“A healthier café de olla keeps all the flavor, just with fewer calories and less caffeine!”
If you enjoy trying new recipes, these cake mix cinnamon rolls are an easy and delicious way to elevate your coffee break!
The Best Ways to Serve and Enjoy Café de Olla
Café de olla is more than just a drink it’s an experience! Here are the best ways to serve it and enjoy every sip.
“A visually appealing image showcasing the best way to serve café de olla paired with traditional Mexican pastries for a perfect breakfast.”
Traditional Mexican Pairings – Pan Dulce and More
For the full Mexican experience, serve your café de olla with a delicious sweet pastry (pan dulce). Some of the best pairings include:
- Conchas – A soft, sweet bread with a crunchy topping.
- Buñuelos – Crispy, fried dough sprinkled with cinnamon sugar.
- Churros – Warm, sugary sticks perfect for dipping.
“A sip of café de olla with a bite of pan dulce is pure happiness!”
Serving Suggestions for Different Occasions
Café de olla isn’t just for mornings it’s great for any time of day!
Breakfast: Pair it with eggs, tortillas, and refried beans.
Afternoon Pick-Me-Up: Enjoy it with a small dessert or cookies.
Holiday Gatherings: Serve in a large olla (clay pot) and let guests ladle their own cup!
Storing and Reheating Café de Olla
If you have leftover café de olla, don’t worry it stores well and can be enjoyed later!
How to Store:
- Let it cool completely before refrigerating.
- Pour into an airtight container and store for up to 3 days.
How to Reheat:
- Simply warm it on the stove over low heat avoid boiling to preserve the flavors.
- If reheating in the microwave, use short intervals and stir in between.
“Café de olla tastes even better the next day when the flavors have fully blended!”
Frequently Asked Questions (FAQs)
When it comes to making café de olla, people often have questions about the ingredients, brewing process, and variations. Here are some of the most common questions along with simple answers!
What Makes Café de Olla Different from Regular Coffee?
The biggest difference between café de olla and regular coffee is the flavor and preparation method. Instead of just brewing coffee with hot water, café de olla is infused with piloncillo (or brown sugar), cinnamon, and cloves. This gives it a rich, spiced taste that’s completely unique.
Another key difference is that it’s traditionally brewed in a clay pot, which adds a subtle earthy note to the coffee.
“If you love warm, comforting flavors, you’ll definitely enjoy café de olla!”
Can I Make Café de Olla Without Piloncillo?
Yes! While piloncillo is the traditional sweetener, you can substitute it with:
Brown sugar – Similar in taste, just a little milder.
Honey – A natural option that adds floral notes.
Coconut sugar – A slightly less sweet alternative.
If you want to reduce the sweetness, simply add less sugar or skip it altogether!
What Kind of Coffee is Best for Café de Olla?
For the best results, use coarse-ground dark roast coffee. Traditional Mexican brands like Café de Chiapas or Café de Veracruz work great. If those aren’t available, any strong, bold coffee will do!
Avoid instant coffee, as it won’t have the same richness and depth as freshly brewed ground coffee.
Is It Necessary to Use a Clay Pot?
Not at all! While a clay pot (olla de barro) enhances the flavor, you can still make a delicious café de olla recipe using a regular saucepan. The key is to simmer the ingredients slowly so the flavors blend well.
If you ever get the chance to use a traditional clay pot, give it a try you’ll notice the difference!
Tips for Making the Best Café de Olla
Now that you know the basics, let’s go over some expert tips to make your café de olla taste even better!
Use Fresh Ingredients for the Best Flavor
Always use freshly ground coffee for a more robust taste.
Make sure your cinnamon sticks and cloves aren’t too old spices lose their flavor over time.
If using piloncillo, grate it before adding to help it dissolve faster.
“Fresh ingredients make a huge difference in the final taste of your café de olla!”
Adjust the Sweetness and Spices to Your Taste
One of the best things about café de olla is that you can customize it however you like!
- If you prefer a less sweet version, reduce the amount of piloncillo or sugar.
- Want a stronger spiced flavor? Add extra cinnamon or a little star anise.
- For a richer taste, let the coffee steep for a few extra minutes before straining.
Try a Cold Brew Version for a Smooth Twist
If you love cold brew coffee, you can make a chilled version of café de olla! Instead of heating the ingredients, simply:
- Mix cold water, coffee, piloncillo, and spices in a jar.
- Let it steep in the refrigerator for 12–24 hours.
- Strain and serve over ice for a refreshing twist!
“Cold brew café de olla is smooth, slightly sweet, and perfect for summer!”
Experiment with Different Add-Ins
There’s no right or wrong way to enjoy café de olla feel free to get creative! Here are some fun variations to try:
Vanilla extract – Adds a subtle sweetness.
Cocoa powder – Gives it a hint of chocolate flavor.
Milk or cream – Creates a creamy, latte-like texture.
Chile powder – For an extra spicy kick!
“Café de olla is more than a recipe it’s a drink you can make your own!”
If you want a savory breakfast option to go with your café de olla, try this tortilla quiche bake. The mix of eggs, cheese, and tortillas complements the bold flavors of the coffee beautifully.
Common Mistakes to Avoid When Making Café de Olla
Even though making a café de olla recipe is simple, a few small mistakes can change the flavor or texture of your coffee. Here are some common errors and how to avoid them!
Boiling the Coffee Too Long
One of the biggest mistakes is boiling the coffee for too long. Unlike regular drip coffee, café de olla is simmered with spices to bring out deep, rich flavors. However, if you boil it for too long, the coffee can turn bitter.
Instead, let it gently simmer for about 5 minutes after adding the coffee grounds.
If you prefer a stronger brew, steep the coffee for an extra 2–3 minutes off the heat before straining.
“Remember slow and steady makes the best café de olla!”
Using the Wrong Coffee Grind
If you use finely ground coffee, it can make your café de olla muddy and over-extracted. This is because fine coffee grounds release too much bitterness when boiled.
Always use coarsely ground coffee for a smooth and well-balanced flavor.
If your coffee turns out too strong, dilute it with a little hot water or milk before serving.
Skipping the Straining Process
No one wants coffee grounds floating in their cup! If you don’t strain the coffee properly, your final drink may have a gritty texture.
Use a fine mesh strainer or cheesecloth to remove all coffee grounds and spices.
If you don’t have a strainer, let the coffee sit for a few minutes so the grounds settle at the bottom, then pour slowly.
“A smooth café de olla is a joy to drink so don’t forget to strain it well!”
Not Adjusting the Sweetness
Some people find traditional café de olla too sweet, while others prefer an even stronger sweetness. The good news? You can adjust it to your taste!
Start with less piloncillo or sugar, then add more if needed.
If you prefer a healthier option, swap piloncillo for honey or coconut sugar.
How to Store and Reheat Café de Olla
If you’ve made a big batch of café de olla, you don’t have to drink it all at once! It stores well and can be reheated for later.
How to Store Café de Olla
Let the coffee cool completely before storing.
Pour it into a glass jar or airtight container.
Keep it in the refrigerator for up to 3 days.
If you want to keep it longer, you can freeze it in ice cube trays and use it to make iced café de olla later!
Best Ways to Reheat Café de Olla
On the stove: Heat over low heat until warm. Don’t let it boil, or it may lose its flavor.
In the microwave: Heat in short 20-second bursts, stirring in between.
As an iced drink: Pour over ice and enjoy it cold!
“Café de olla tastes even better the next day because the flavors have blended beautifully!”
Café de Olla
Equipment
- Small Pot or Clay Pot (Olla)
- Strainer
- Wooden Spoon
Ingredients
Main Ingredients
- 4 cups water
- 4 tbsp coarsely ground coffee
- 2 oz piloncillo or brown sugar or ¼ cup
- 2 sticks cinnamon
- 2 whole cloves
- 1 pod star anise optional
Instructions
- In a small pot or traditional clay olla, bring water to a boil.
- Add cinnamon sticks, cloves, piloncillo (or brown sugar), and star anise (if using). Stir until the sugar dissolves.
- Reduce heat to low and simmer for 5 minutes to infuse flavors.
- Stir in the coarsely ground coffee and remove from heat. Let steep for 5 minutes.
- Strain the coffee using a fine-mesh sieve or cheesecloth into cups.
- Serve hot and enjoy!
Notes
Conclusion
Café de olla is more than just coffee it’s a rich and flavorful tradition that brings warmth and comfort with every sip. Whether you enjoy it hot or iced, sweet or strong, this Mexican spiced coffee is a must-try for any coffee lover.
By following this café de olla recipe, you can easily make an authentic, homemade version that’s perfect for any occasion. From choosing the best ingredients to trying fun variations, you now have everything you need to create the perfect cup.
If you’re looking for the perfect pairing, check out these banana muffins for a sweet, homemade treat that goes perfectly with this spiced coffee.
So why not give it a try today? Brew a pot, grab some pan dulce, and enjoy a true Mexican coffee experience!