This Authentic Café de Olla Recipe blends bold coffee with the earthy sweetness of piloncillo and the warming notes of cinnamon and cloves. It’s a traditional Mexican brew that’s easy to make and perfect for cozy mornings. Below you’ll find simple variations and serving ideas to make it your own.
You may be familiar with lattes, cappuccinos, and macchiatos, but have you tried café de olla?
This fragrant coffee has deep roots in Mexican culinary tradition. Simmering cinnamon and piloncillo release an inviting aroma that evokes comfort and slow mornings. The result is a naturally sweet, spiced coffee that’s both simple and satisfying.
If you enjoy classic Mexican beverages that celebrate warm, nostalgic flavors—such as cinnamon-based punches or thick hot chocolate—you’ll appreciate this timeless preparation. Café de olla is versatile: keep it traditional and hot, serve it iced, or add a creamy twist with your favorite milk or creamer.
Below is an easy explanation of what café de olla is, the ingredients, step-by-step instructions, and tips for serving and storing.
For other comforting drinks, try peppermint hot chocolate or a frothy mocha latte.
What is Café de Olla?
Café de olla—literally “coffee from the pot”—refers to the traditional method of brewing coffee in a clay pot known as an olla de barro. These pots, commonly used in Mexican kitchens, can lend a subtle earthy character to the drink.
The beverage gained popularity during the Mexican Revolution, when women known as soldaderas brewed comforting, energizing coffee for troops. Traditional recipes combine coffee with cinnamon, cloves, piloncillo, and sometimes chocolate or other spices. Regional and family variations persist, and the drink is still brewed in clay pots or regular saucepans with equally delicious results.
Ingredients & Substitutions
Authentic café de olla relies on a few simple ingredients:
- Piloncillo — an unrefined cane sugar with deep caramel notes. If unavailable, use dark brown sugar or coconut sugar as a substitute.
- Ceylon cinnamon stick (often called Mexican cinnamon or canela) — milder and more aromatic than cassia cinnamon.
- Whole cloves — add depth and warm spice.
- Dark roast ground coffee — for bold flavor and lower acidity; a Mexican or Latin American blend works well.
- Filtered water.
These basic components produce a rich, spiced coffee. See the recipe card below for exact quantities.
Step-by-Step Instructions
- Simmer the spices: In a medium pot or olla de barro, bring 4 cups filtered water with the cinnamon stick, whole cloves, and piloncillo to a low simmer. Stir occasionally until the piloncillo dissolves, about 5 minutes.
- Steep the coffee: Remove the pot from heat and stir in 1/2 cup ground coffee. Cover and let steep for 5 minutes; avoid boiling the coffee to prevent bitterness.
- Strain: Pour the brew through a fine mesh strainer into a pitcher or heatproof container. For extra clarity, line the strainer with cheesecloth to catch fine grounds. Serve immediately.
Optional Flavor Additions
- Add 2 ounces of semi-sweet or Mexican chocolate while simmering for a traditional chocolate note.
- Include one star anise while simmering for a sweet, licorice-like nuance.
- Add a 2-inch strip of orange peel (no pith) to the simmering water or a little orange zest to each cup for citrus brightness.
Recommended for This Recipe
Clay Pot
Brewing in a food-safe clay pot enhances the traditional flavor and can deepen the earthy notes of the drink. If using clay, make sure it is intended for cooking and free of harmful glazes.
How to Serve
Traditionally, café de olla is served black in decorative clay mugs called jarritos. You can also add a splash of milk, almond milk, or a touch of cream for a smoother finish.
This spiced coffee pairs beautifully with breakfast pastries like pan dulce or richer desserts. It’s equally comforting as an after-dinner drink.
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Storing and Reheating
Store leftover café de olla in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave until hot but not boiling. Chilled coffee poured over ice makes a refreshing iced café de olla.
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Recipe
Authentic Café de Olla Recipe
by Gemma Aguayo-Murphy
Equipment
- olla de barro or small pot
- mesh strainer
- cheesecloth (optional)
Ingredients
- 4 cups filtered water
- 2 whole cloves
- 1 medium stick of Ceylon cinnamon (or half of a larger stick)
- 2 oz piloncillo (see notes)
- 1/2 cup ground dark roast coffee
Instructions
- Add the water to a medium pot or olla de barro.
- Add the cloves, cinnamon stick, and piloncillo.
- Bring to a low simmer for about 5 minutes, stirring occasionally until the piloncillo dissolves.
- Remove from heat and stir in the ground coffee. Avoid boiling the coffee to prevent bitterness.
- Cover and steep for 5 minutes.
- Strain through a fine mesh strainer into a pitcher. For a clearer cup, line the strainer with cheesecloth. Serve black or with milk or creamer.
Notes
- If you cannot find piloncillo, substitute 1/4 cup dark brown sugar or coconut sugar.
- See recipe variations above for optional additions like chocolate, star anise, or orange peel.
Nutrition
Calories: 53 kcal
Carbohydrates: 13 g
Sodium: 5 mg
Potassium: 5 mg
Fiber: 1 g
Sugar: 12 g
Originally published September 23, 2022. Updated post November 2025.