Café de olla

Café de Olla (Spiced Mexican Coffee)


6 tbsp coarsely ground 1888 coffee

6 cups water

4 oz piloncillo (or brown sugar)

1 cinnamon stick



It is traditional to prepare this coffee in an earthen clay pot, but not entirely necessary. Though the pot adds to the flavor, the distinct flavor of Café de olla is derived from cinnamon and piloncillo.

Heat the water at medium heat. When the water comes to a boil, lower the heat and add the 1888 coffee, piloncillo, and a cinnamon stick.

Let simmer for 5 – 10 minutes, stir until the piloncillo dissolves. Remove from the heat and let it stand covered for 5 – 10 minutes before straining and serving.