Café de Olla + VIDEO

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.

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. 

Goes great with this yummy flourless chocolate cake.

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 Torrejas. Serve at Sunday brunch and special mornings.

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