Café de Olla is a traditional Mexican coffee drink made with whole cinnamon and piloncillo. It is a yummy way to start any morning. Perfect for Sunday brunch!

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Café de la Olla … sweet and yummy. The spices and the unique flavor of this hot coffee drink… Oooh! With its earthy flavor, hot café de olla is truly one of the best options for cold nights or a cold morning. For Mexicans, it’s one of the most famous traditional beverages.

When I was younger (a lot younger), I visited my aunt in Mexico City. It was the first time I ever had this hot drink. Just a little sip, but it was enough to get me hooked on this delicious drink. It’s one of my favorite traditional recipes.

Serve this for Sunday brunch or a special sweet treat. Perfect next to Chorizo con Huevos, Huevos Rancheros, Papas con Huevos

It was created by women (Adelitas) on the front lines of the Mexican revolution who served coffee fortified with warm spices. How’s that for a traditional Mexican coffee origin story? It’s a historic piece of Mexican cuisine.

Table of Contents

1 How to Make It
2
3 Don’t you mean Cafe de la Hoya?
4 Pro Tip:
5 Additions:
6 For Ice Coffee:
- 6.1 Hungry for More?
7 Café de Olla

How to Make It

Add water to a stock pot.
Add piloncillo, Mexican cinnamon sticks, and cloves.

Piloncillo – unrefined cane sugar – is a must for this recipe, but if you can’t find it, you can use dark brown sugar.

Don’t you mean Cafe de la Hoya?

Cafe de la Olla and Cafe de la Hoya are the exact same thing. Just different spellings.

What does cafe de olla mean?

Literal translation: coffee from the pot.”Olla” is the correct spelling for “cooking pot.” Hoya is not correct, but some people will misspell word.

The traditional way of making this recipe is in an olla de barro (or a large clay pot used on an open flame). That’s where this drink gets its name.

You might also hear “Cafe de la Olla.”

Bring the water up to a boil.
With your spatula, break up the piloncillo.

Fully melt the piloncillo before proceeding to the next step.

Pro Tip:

Piloncillo is raw sugar cane and extremely sweet.

For a less sweet version: Use a smaller piloncillo cone, or break up a large one and only use half.

Not everyone uses cloves but whole cinnamon is a must for this recipe. Stick with the stick. None of that powdered cinnamon stuff.

Once the piloncillo has melted, remove the stock pot from medium heat.
Let sit for 5 minutes.

No one likes bitter or burnt coffee.

Piloncillo is sugar and boils at a higher degree. If you add the coffee while it’s boiling, you will burn the coffee.

Additions:

Some people will also add other spices like star anise or anise seeds. If you have some on hand, they make a great addition to this recipe.

Instant Coffee or Real Coffee?

Mexicans love instant coffee. For this recipe, though, you need the real deal dark roast coffee. Like the kind that goes in a coffee maker or a French press.

Add the coffee grounds.
Steep for 5 minutes.

Don’t let it steep too long, or you can burn the coffee, resulting in bitter coffee.

There are restaurants and Mexican coffee shops that ONLY serve this type of coffee in Mexico. Be sure to ask before ordering coffee what type it is. You might be greeted with a sweet surprise.

Strain the coffee, cinnamon stick, and cloves.
Serve immediately.

Other great additions: Add orange peel or a star anise pod.

For Ice Coffee:

Let the coffee cool completely.
Add ice to a glass.
Pour coffee over the ice.
Add more ice if necessary.

You can also add milk to the iced coffee if you like. Or as is. Typically, this drink is served hot and without milk, but to each their own. Cold brew is also an option.

This authentic Café de Olla Recipe is a keeper! Sweet, yummy, and incredibly delicious.

It goes perfectly with Mexican Conchas, Apple Empanadas or what about Lemon Cookies. Serve at Sunday brunch and special mornings.

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Did you make this recipe? Please rate the recipe below!

Café de la Olla in a decorative Mexican cup with a cinnamon stick.

Café de Olla

Café de Olla is a traditional Mexican coffee drink made with whole cinnamon and piloncillo. It is a yummy way to start any morning. Perfect for Sunday brunch!

5 from 53 votes

Print Pin Rate

Course: Drinks

Cuisine: Mexican

Cook Time: 15

Total Time: 15

Servings: cups

Calories: 2kcal

Author: Maggie Unzueta

Ingredients

Instructions

Add water, piloncillo, cinnamon, and cloves in a stock pot.
Bring to boil over high heat, breaking up the piloncillo to help dissolve.
Remove from heat.
Let sit for 5 minutes.
Add coffee.
Steep for 5 minutes.
Strain through a fine strainer.
Pour the coffee into cups.
Enjoy!

Video

Notes

Some people will also add star of anise or anise seeds to this recipe.

You can also warm up the piloncillo in the microwave for 10-seconds and chop it up. That way, it will melt faster.

Piloncillo is sugar and boils at a higher degree. If you add the coffee while it’s boiling, you will burn the coffee.

For a less sweet version: use a smaller piloncillo cone, or break up a large one and only use half.

Nutrition

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Maggie Unzueta

Website | + posts

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Café de Olla + VIDEO

How to Make It

Don’t you mean Cafe de la Hoya?

Pro Tip:

Additions: