Mexican Spiced Coffee (Café de Olla)
A soul-warming traditional beverage brewed with raw cane sugar and aromatic cinnamon in a clay pot.
20 min
Mexicana
4 servings
The story behind
There’s something magical about the smell of cinnamon and coffee brewing early in the morning. I was told this recipe goes back to the Mexican Revolution, meant to provide comfort and warmth to the troops during cold nights. Nowadays, it’s my favorite way to kickstart a weekend. I highly recommend enjoying it during breakfast with some churros or spicy Mexican eggs. If you're feeling adventurous, try adding a splash of tequila for a late-night treat. It truly tastes like a hug in a mug.
Instructions
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1Bring the water to a boil in a clay pot with the piloncillo, cinnamon stick, and star anise.
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2Stir occasionally until the sugar has completely melted and the water is fragrant.
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3Remove the pot from the heat and add the ground coffee.
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4Let it steep for about 5 to 8 minutes; the clay pot will hold the heat perfectly.
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5Strain the coffee using a fine-mesh sieve or a traditional cloth strainer.
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6Serve in clay mugs and enjoy the rustic flavors.
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