Café de Olla
Updated June 10, 2024
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 cups
- 4ounces piloncillo (or use a scant ½ cup dark brown sugar plus ½ teaspoon molasses)
- 2small cinnamon sticks, preferably Mexican cinnamon
- 2whole cloves
- 1star anise (optional)
- ½cup freshly ground (medium-grind) dark roast coffee
- 2(3-inch-long) orange peels (optional)
- Spirit of your choice (rum, bourbon or rye whiskeys, cognac or amaro), optional
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
228 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 2 grams dietary fiber; 55 grams sugars; 0 grams protein; 18 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small olla de barro or medium pot, add the piloncillo, 6 cups water, cinnamon sticks, cloves and star anise, if using. Set over medium heat and bring to a very low simmer, stirring frequently, until the piloncillo is completely dissolved. Do not let the liquid come to a boil. Continue to cook over medium-low for 5 more minutes. Remove the pot from the heat and stir in the coffee grounds and orange peels, if using. Cover and let sit for 6 to 8 minutes. Strain through a fine-mesh strainer or coffee filter into a large, heatproof carafe or another pot.
- Step 2
Add 1 to 1½ ounces of the spirit of your choice, if using, to a 6-ounce heatproof mug or glass, and top with 4 to 5 ounces Café de Olla; serve hot.
Private Notes
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Cooking Notes
Jennifer N
Not traditionally made with alcohol
Evelyn
When you're in a hurry... https://www.heb.com/product-detail/nescafe-cafe-de-olla-cinnamon-instant-coffee/1666210
Beth S.
I first tasted Cafe de Olla in Ciudad de la Oaxaca, Mexico in the early '80s. We were staying a circa 1700s hotel which served it. Loved it! After we returned home, I got to craving some. I knew only the basics. So, I tossed in a cinnamon stick, a clove, and some dark brown sugar into the basket of our drip coffee maker along with ground coffee. Oaxaca! I didn't know about adding orange peel or star anise then - I just wanted to be back on that courtyard in Oaxaca. No alcohol was in it.
Vicki
This is delicious! Next time, I'll double up the spices. Best served very hot.
Tim
Like this, very festive. However use 1/2 cup ground coffee PER CUP (recipe yields 6 cups), unless you like spectacularly weak coffee. I added a few drops of vanilla extract as someone suggested. DO track down some piloncillo for authenticity; it can be slow to dissolve unless shaved/grated.
Carmen
Make sure the coffee is the proper medium grind. mine was too fine. This is very sweet. dessert sweet, but great if you add a bit to hot milk like a chai. great flavor - followed as directed (except the grind instructions and no alcohol).
Beth S
I believed that I neglected to add something to the recipe I added (below) for fixing Cafe de Olla mixture in a drip coffee pot: a capful of vanilla. Sorry. Senior moment. In Mexico, they apparently use earthenware pots to create the coffee. That's what I got out of its creation -- with only the most rudimentary Spanish on board, circa 1980s.
Beth S.
I first tasted Cafe de Olla in Ciudad de la Oaxaca, Mexico in the early '80s. We were staying a circa 1700s hotel which served it. Loved it! After we returned home, I got to craving some. I knew only the basics. So, I tossed in a cinnamon stick, a clove, and some dark brown sugar into the basket of our drip coffee maker along with ground coffee. Oaxaca! I didn't know about adding orange peel or star anise then - I just wanted to be back on that courtyard in Oaxaca. No alcohol was in it.
Gabriel
Any tips on making a syrup to add to my daily cup?
dimmerswitch
Made per recipe. We loved this, our introduction to Cafe de Olla. Although I sometimes have piloncillo in pantry, not today so used the dark brown sugar + molasses substitution. Also used the optional star anise and orange peel. No alcohol in this as it was lunch time but we can imagine a splash of bourbon or rye would be great in it another time. We preheated transfer pot and mugs. Recommend doing that.
Jennifer N
Not traditionally made with alcohol
Nancy
You’ll need the tequila.
Evelyn
When you're in a hurry... https://www.heb.com/product-detail/nescafe-cafe-de-olla-cinnamon-instant-coffee/1666210
Golem18
No longer available.
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