Hey there! I’m Anne Carter, and after years of bustling around restaurant kitchens, I’ve found a new home sharing recipes on Beyond the Bayou Blog. Today, I want to tell you about a warm, comforting drink that’s become a favorite of mine: Café De Olla.

This Mexican coffee is more than just a morning pick-me-up; it’s a hug in a mug. I first tried it during a trip south of the border and couldn’t wait to recreate it in my own kitchen. The rich blend of coffee, cinnamon, and piloncillo sugar brings back memories of cozy cafes and friendly faces.

Whether you’re looking to spice up your morning routine or want a tasty after-dinner treat, this café de olla recipe is sure to hit the spot. So, grab your favorite mug, and let’s brew up some magic together!

Why You’ll Love This Mexican Coffee Recipe

Easy to Make: This recipe is as simple as boiling water. While there’s some measuring involved, the rest is just about boiling everything together in one pot. It’s a straightforward process that anyone can follow.
Rooted in Tradition: Café de olla is more than just a drink; it’s a part of Mexican history. It originated from the hands of the revolutionary soldaderas, women soldiers who prepared this comforting beverage during the Mexican Revolution. By making this coffee, you’re connecting with a rich cultural tradition.
Simple Recipe: This basic recipe uses minimal ingredients to create a smooth, perfectly balanced cup of coffee. The touch of warming spices and subtle sweetness makes it delightful without being overpowering. Whether you’re new to making specialty coffee or an experienced barista, you’ll appreciate the simplicity and depth of flavor in this traditional drink.

Tips You Must Try!

Brewing Time: The steeping time can vary based on your preference for coffee strength. For a milder flavor, steep for a shorter time. For a stronger brew, extend the steeping time slightly, but avoid over-brewing to prevent bitterness.
Choosing Your Sweetener: If you’re following a Paleo diet, piloncillo is a great choice for sweetening this coffee. It’s an unrefined sugar made from sugarcane juice, retaining its natural vitamins and minerals. This makes it a Paleo-friendly option, adding a unique sweetness to your Café de Olla.
Enhancing Flavor: For a richer flavor, consider toasting the cinnamon stick, cloves, and star anise in a dry pan before adding them to the pot. This technique brings out their aromatic oils, intensifying the spices’ impact on your coffee.
Clay Pot vs. Regular Pot: While traditionalists prefer using a clay pot for authenticity, a regular saucepan works well too. If using clay, soak it in water for about 30 minutes before use to prevent cracking when exposed to heat.
Adjusting Sweetness: Taste the coffee after adding the piloncillo. If you prefer a sweeter brew, you can add more piloncillo to suit your taste buds. Stir well until fully dissolved.