Café de Olla Recipe (Mexican Spiced Coffee)

This traditional Café de Olla is an easy, spiced Mexican coffee that’s warm, comforting, and full of flavor that can be enjoyed any time of the day.

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Course: Drinks

Cuisine: latin american, Mexican

Keyword: coffee, piloncillo, spices

Cook Time: 20

Total Time: 20

Servings: cups

Calories: 71kcal

Author: Ana Jimenez

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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.

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.