This Café de Olla Recipe (Mexican Spiced Coffee) is one of those simple drinks that instantly makes your kitchen feel warm and inviting.
The moment you start simmering cinnamon, clove, star anise, and a touch of orange peel, the aroma alone is enough to make you slow down and enjoy the moment.
That’s exactly what Café de Olla is all about.
It’s not just coffee—it’s a cozy, comforting drink that’s been part of my kitchen and many other Mexican kitchens for generations, and the kind of recipe that makes your mornings (or afternoons) feel a little more special… without any extra effort.
SAVE THIS RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, get new recipes from me as soon as posted.
Jump to:
Why You’ll Love This Recipe
- It’s simple to make with everyday ingredients
- It’s a cozy twist on your usual coffee. The warm spices give it a deeper, more comforting flavor than regular coffee, without complicating your routine.
- It makes a batch, so it’s perfect for sharing or enjoying throughout the day
What Makes Café de Olla Different?
If you’ve never had Café de Olla before, think of it as coffee—but warmer, richer, and more layered in flavor.
Instead of just brewing coffee on its own, it’s simmered with spices like cinnamon, clove, and star anise, and sweetened with piloncillo or also known as panela, which adds a deeper, almost caramel-like sweetness.
The result?
A cup of coffee that feels softer, more aromatic, and honestly… a little more special than your everyday brew.
Traditionally, it’s made in a clay pot (olla de barro), which is where the name comes from and adds even more depth to the flavor. But don’t worry if you don't have a clay pot—you can easily recreate that same cozy experience right in your own kitchen without one.
Recipe Ingredients
You'll need the following ingredients to make this recipe:
Ingredient Notes
- Piloncillo. It also goes by the name of Panela. Piloncillo is an unrefined cane sugar with a deeper, almost caramel-like taste that goes beyond just sweetness. If you can’t find it, brown sugar works as a substitute—but the flavor will be a little lighter.
- Cinnamon Stick. Try to use a whole cinnamon stick instead of ground cinnamon—it gives a smoother, more balanced taste without making the coffee cloudy.
- Orange Peel. This is what brightens the whole drink. The citrus balances the sweetness and spices, making the coffee taste lighter and more aromatic. It’s a small detail, but it really makes a difference.
- Ground Coffee. Go for a light to medium roast if possible. It lets the spices come through without being too intense. A very dark roast can sometimes overpower the more delicate flavors.
How to Make Café de Olla (Mexican Spiced Coffee)
This is a quick overview of how to make this recipe. For more detailed instructions, please refer to the recipe card below.
Step 1. In a medium pot at medium heat, add the water, cinnamon stick, clove, star anise, orange peel, and piloncillo. Bring everything to a gentle boil.
Step 2. Once it comes to a boil, turn off the heat and move the pot off the burner.
Step 3. Add the ground coffee, cover, and let it steep for about 10 minutes.
Step 4. Strain and serve hot.
Tips for Success
- Don’t boil the coffee. This is the most important tip. Adding the coffee after turning off the heat keeps it from becoming bitter and gives you a smoother, more balanced flavor.
- Watch the spices. A little clove and star anise go a long way. Stick to small amounts so they enhance the coffee without overpowering it.
- Use fresh citrus peel. Fresh orange peel makes a noticeable difference in aroma and flavor. Try to avoid dried peel if possible.
- Strain well before serving. This keeps the texture smooth and removes any fine coffee grounds or spice pieces.
Storage and Reheating
- Storage. Let the Café de Olla cool completely, then transfer it to a sealed container and store it in the fridge for up to 4–5 days. The flavors will continue to develop slightly as it sits, making it just as enjoyable the next day.
- Reheating. Reheat gently on the stovetop over low heat until warmed through. Try to avoid boiling, as it can make the coffee taste bitter. You can also reheat it in the microwave, starting with 45 seconds, then continue in 10-second intervals if needed.
Serving Suggestions
- With pan dulce or a slice of cake. Café de Olla pairs beautifully with sweet breads, tamales like this Sweet Pineapple Tamales, or slice of cake like this Sweet Corn Cake. The warm spices in the coffee balance the sweetness perfectly.
- As part of a relaxed brunch. Serve it alongside eggs, chilaquiles, or a light breakfast spread. It’s an easy way to make a simple meal feel a little more special.
- For a cozy afternoon break or after dinner. This isn’t just a morning coffee—it’s perfect for slowing down in the afternoon or at night when you want something warm and comforting.
Additions & Substitutions
- No piloncillo? You can substitute with brown sugar in the same amount. Keep in mind the flavor will be a bit lighter and less complex, but still delicious.
- Adjust the spices. If you’re not a fan of clove or star anise, you can reduce the amount or skip one of them. The cinnamon and orange peel will still give you that signature warm flavor.
- Different coffee options. Use your favorite ground coffee, but a light to medium roast works best to let the spices shine. A darker roast will give you a stronger, more intense flavor.
FAQ - Your Questions Answered
Café de Olla is a traditional Mexican coffee made in a clay pot—hence the name. It’s prepared by simmering water with spices like cinnamon and clove, then sweetened with piloncillo and finished by steeping coffee for a warm, aromatic drink.
Yes! You can make a batch and store it in the fridge for a few days. Just reheat gently when ready to serve, or enjoy it cold.
Yes, brown sugar is the best substitute. It won’t have the exact same depth of flavor, but it still works very well.
Final Thoughts
Café de Olla is one of those recipes that proves you don’t need anything complicated to create something truly special.
With just a handful of ingredients, you get a coffee that feels warmer, more aromatic, and a little more intentional than your everyday cup.
Whether you’re making it for a quiet morning, sharing it over brunch, or serving it after dinner, it’s an easy way that invites you to slow down, even if just for a few minutes.
Let me know in the comments what your favorite time of the day is to enjoy it.
Café de Olla Recipe (Mexican Spiced Coffee)
Ingredients
- 8 cups of filtered water equivalent to 2 liters
- Peel of ½ medium-sized orange
- 1 cinnamon stick
- 1 whole clove
- 1 star anise
- 5 ½ ounce piloncillo equivalent to approximately 160 grams
- 1 cup ground coffee (light to medium roast) equivalent to 125 grams
SAVE THIS RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, get new recipes from me as soon as posted.
Instructions
- In a medium pot, add the water, orange peel, cinnamon stick, clove, star anise, and piloncillo. Place over medium heat and bring to a gentle boil, stirring occasionally to help the piloncillo dissolve.
- Once the mixture comes to a boil and the piloncillo has dissolved, turn off the heat and move the pot off the burner.
- Add the ground coffee, give it a gentle stir, cover the pot with a lid, and let it steep for about 10 minutes.
- Strain the coffee through a fine mesh strainer or sieve into a pitcher or directly into mugs to remove the coffee grounds and spices.
- Serve hot and enjoy.
Notes
- Working with piloncillo. Piloncillo usually comes in a cone shape and can be quite hard to cut. If needed, microwave it for 15–20 seconds to soften it slightly, then carefully cut it into smaller pieces. Be cautious—it can get very hot.
- Optional chai-style twist. For a slightly more aromatic, chai-like flavor, you can add 1 cardamom pod at the same time as the other spices. It adds a subtle, warm, and slightly citrusy note that makes the coffee feel a bit more layered.
- Serving ideas. Café de Olla pairs beautifully with sweet breads, tamales like my Sweet Pineapple Tamales, or a slice of cake like my Sweet Corn Cake. The warm spices in the coffee balance the sweetness perfectly.
Comments
No Comments