Enjoy an authentic Mexican coffee with strong flavors and a delightful aroma.
In all corners of the globe, people tend to make coffee in their own unique ways. For instance, in Mexico you might discover a drink called café de olla, which translates to “coffee from the pot.” This is a reference to clay pots that are often used in Mexican cuisine and add an earthy flavor to the coffee. Luckily, you won’t need an actual clay pot to make this unique-tasting coffee.
Instead of a clay pot or a coffee maker, you’ll make café de olla in a saucepan. If you don’t have Mexican coffee handy, any kind of dark roast will do. The key ingredients are a stick of cinnamon and a type of unrefined sugar called piloncillo. There are a few other items you can add to alter the sweetness and personalize the flavor of the coffee to suit your preferences. But I recommend keeping things simple the first time you make café de olla, allowing the taste and aroma of the piloncillo and cinnamon to work their magic.
Is Café de Olla Healthy?
Café de olla is as healthy as any other type of coffee. Of course, that doesn’t mean it’s particularly nutritious. For example, piloncillo is a type of sugar. While it’s a more natural sweetener than refined sugars, it should be consumed in moderation. Also, this recipe calls for fully caffeinated coffee, but it could be just as delightful for those looking to limit their caffeine intake by subbing in a decaffeinated dark roast. Meanwhile, there are some claims that cinnamon has health benefits. However, just one stick probably won’t make a meaningful impact on your health.
Tips For Customized Café de Olla
Most coffee drinkers like their coffee personalized in a specific way. Naturally, there are ways to customize café de olla, as well. Adding either star anise or cloves—or both—are the most common additions when making café de olla. These spices tend to intensify the flavor coming from the coffee and cinnamon.
You can also try to make café de olla in a clay pot or serve it in a clay mug for more of an authentic experience. However, make sure that the clay pot and mug are lead-free. Finally, make sure your café de olla has plenty of time to simmer because that’s how the flavors become stronger.
FAQs & Tips
If there are leftovers of café de olla, you can store them in a mason jar with a tight-fitting lid and keep it refrigerated for up to 1 week. Reheat before serving to maintain the original flavors and aromas. You can also put the leftovers in an ice cube tray and freeze them to create an iced version of café de olla.
While café de olla is usually best when it’s made fresh, you can make it ahead of time and store it in the fridge in an airtight container. When you’re ready to drink or serve it, just heat up the amount you want.
For authentic café de olla, the coffee is usually brewed over an open flame. It’s also made in a clay pot, which adds an earthy flavor to the drink. This method isn’t an option for everyone, but the stovetop method works well.
Serving Suggestions
In my opinion, the best way to enjoy a Mexican coffee like café de olla is with a Mexican breakfast. You might consider making a Mexican Breakfast Casserole or a Breakfast Tostada. Café de olla would also be great if you’re making Breakfast Tacos or a Breakfast Burrito, including my personal favorite, the Chorizo Breakfast Burrito. Of course, you can enjoy a Mexican coffee any time of day. I like it in the afternoon with a pastry on the side, something like Pan Dulce or a Vegan Coffee Cake.
Café de Olla
Ingredients
- 4 cups water
- 1/3 cup dark brown sugar or piloncillo, if available
- 1 cinnamon stick
- 4 tablespoons coarsely ground dark roast coffee
Instructions
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In a medium saucepan, combine the water, dark brown sugar, and cinnamon stick. Bring to a boil over medium heat, stirring until the sugar dissolves.
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Once boiling, reduce the heat and let it simmer for 5 minutes to infuse the cinnamon flavor.
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Remove the saucepan from heat. Add the ground coffee and stir to combine.
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Cover the pot and let the coffee steep for 5 minutes.
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Strain the coffee into cups using a fine mesh strainer or cheesecloth. Serve hot.
Nutrition
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