How to Make Authentic Café de Olla (Mexican Spiced Coffee)

Looking for a coffee that’s bold, cozy, and full of soul? Meet Café de Olla—a traditional Mexican spiced coffee that’s been warming hearts for generations.

It was born in rural Mexico, slow-simmered in clay pots over open flames. The magic? A rich mix of ground coffee, cinnamon, and piloncillo (a raw cane sugar with deep, caramel flavor).

Some versions even add cloves, star anise, or orange peel for a little extra warmth.

It’s not your average morning brew. It’s comfort in a cup that’s perfect for chilly mornings, holiday gatherings, or just when regular coffee isn’t cutting it.

What Is Café de Olla?

Café de Olla literally means “coffee from the pot,” and that pot is traditionally a clay one—an olla de barro. But this isn’t just about cookware; it’s about the soul of the brew.

Unlike your standard drip coffee or espresso, Café de Olla is simmered gently with whole spices like cinnamon sticks and cloves, sweetened with piloncillo (an unrefined cane sugar that tastes like molasses and caramel had a baby), and often steeped with extras like orange peel or star anise.

The result is earthy, rich, and deeply comforting. Instead of brewing through a filter, the coffee is added directly to the pot, boiled briefly, then strained—giving it a more rustic, full-bodied feel.

The clay pot itself isn’t just for show either; it adds a mineral warmth that subtly enhances the flavor.

While you can make it in a regular saucepan at home, the traditional method reflects the slow, thoughtful pace of rural Mexican kitchens, where flavor takes time and every sip tells a story.

Ingredients You’ll Need

Here’s what you’ll need to make a traditional pot of Café de Olla.

• Coffee (medium or dark roast, ground)
  Bold, rich coffee works best. Choose a coarse grind if you’re steeping directly in water.
• Piloncillo (or brown sugar as a substitute)
  This unrefined cane sugar adds deep caramel notes. If you can’t find it, dark brown sugar does the trick.
• Cinnamon stick
  Essential for that signature warm spice. Skip the ground cinnamon because it muddies the texture.
• Cloves (optional)
  Adds a sharp, warming depth. Use just a few because too much can overpower the drink.
• Star anise (optional)
  Gives a subtle licorice-like note. It’s a classic in some regions, but totally optional.
• Orange peel (optional)
  Adds a bright, citrusy twist. Pairs beautifully with the earthy spices and molasses-y sweetness.
• Water
  Your base. Use filtered water if possible to let the spices shine.

Optional Add-Ins

These aren’t traditional, but they’re fun to play with if you like experimenting:

• Vanilla extract
  A splash adds a soft, sweet aroma and rounds out the flavor.
• Cardamom
  Just a pinch gives a fragrant, floral lift—especially nice in winter.
• Molasses
  For a deeper, darker sweetness, you can swap some of the piloncillo with molasses.

Equipment Checklist

You don’t need fancy gear to make Café de Olla, but just a few basic tools and a bit of stovetop patience:

• Saucepan or traditional clay pot (olla de barro)
  A regular saucepan works just fine, but a clay pot adds an earthy, old-school flavor if you can get one.
• Strainer or cheesecloth
  Helps remove coffee grounds and spices before serving. A fine mesh strainer works best.
• Wooden spoon
  Great for stirring without damaging your pot, especially if you’re using a traditional clay one.
• Measuring cups/spoons
  To keep your coffee-to-water and spice ratios on point, especially if you’re new to the recipe.
• Mug for serving
  Preferably something cozy and warm to match the vibe. Bonus points for clay mugs!

Step-by-Step Instructions

1. Boil water with spices and sweetener

Start by pouring your water into a saucepan or clay pot. Add the cinnamon stick, piloncillo (or brown sugar), and any optional spices, like cloves, star anise, or orange peel.

Bring it all to a boil over medium heat, stirring occasionally so the sweetener fully dissolves. This step sets the tone, infusing the water with warm, cozy flavor before the coffee even joins the party.

2. Simmer to extract flavors

Once it hits a boil, lower the heat and let it gently simmer for 5 to 10 minutes. Don’t rush it because this is where the magic happens.

The spices release their oils, and the mixture turns deep amber. Your kitchen will start smelling like a warm hug from abuela.

3. Add ground coffee and steep briefly

Turn off the heat and stir in your ground coffee. Let it steep—no boiling!—for about 3 to 5 minutes. That’s just enough time to pull out all the good stuff without tipping into bitterness.

Over-steeping is a common mistake, so set a timer if you need to.

4. Strain and serve hot

Grab a fine mesh strainer or cheesecloth and pour the mixture slowly into your mug. This catches the coffee grounds and spices so your cup stays smooth.

Serve it piping hot, maybe with a slice of pan dulce on the side if you’re feeling fancy.

Optional Tweak

Prefer using a French press? No problem. Just simmer your water, spices, and sweetener first, then pour the hot mixture over your coffee grounds in the press.

Let it steep for a few minutes, then plunge and serve. Same flavor, less mess.

Flavor Variations to Try

Once you’ve nailed the basic recipe, it’s easy and fun to tweak Café de Olla to suit your mood. For a cozy holiday vibe, try adding a splash of vanilla extract and a strip of orange peel.

The vanilla softens the spice, and the citrus lifts everything up with a little festive zing. If you’re out of piloncillo or just want something richer, swap in a spoonful of molasses instead.

It adds a smoky depth that pairs beautifully with cinnamon and cloves, almost like a gingerbread latte with a Mexican soul.

Want it bolder? Use more coffee or steep it a bit longer (but not too long because bitterness isn’t the goal). Prefer something mellow? Dial back the coffee or add a touch more water.

Serving Suggestions

Café de Olla shines brightest when it’s paired with something sweet and simple.

Think pan dulce with its soft, sugary shell, crisp churros dusted in cinnamon sugar, or a warm empanada filled with guava or sweet pumpkin.

The coffee’s bold spices balance beautifully with these treats, making every bite and sip feel like a hug from the inside out.

It’s perfect on chilly mornings when the house is still quiet, or during special moments like Día de los Muertos, Christmas mornings, or cozy weekend brunches.

Want to make it feel extra special? Add a cinnamon stick as a stirrer or a twist of orange peel to the rim of your mug. It’s those little touches that turn a cup of coffee into a full-on experience.

Storage & Reheating Tips

Got leftovers? Lucky you. Café de Olla stores well in the fridge for up to 3 days, so don’t feel pressured to finish the whole pot in one sitting (though no judgment if you do).

Just let it cool completely before transferring it to an airtight container. When you’re ready for round two, reheat it gently on the stovetop over low heat.

Whatever you do, don’t let it boil again because boiling can make the coffee bitter and flatten the spice notes. Keep it just hot enough to warm your hands and soul.

And here’s a fun bonus: the flavor often deepens overnight. The spices mellow out, and everything blends together like a well-aged stew.

It might taste even better the next day, especially if you’re sipping it while watching rain hit the window.

Final Thoughts

Café de Olla isn’t just coffee, but it’s a warm, spiced story in a cup. Rich, earthy, and deeply comforting, it brings the flavors of Mexico right to your kitchen.

Give it a try. Make it your own. Add a twist, a garnish, or a new spice!

FAQs

Can I use instant coffee instead of ground?

Yes, in a pinch. Just stir it in after simmering the spices—no need to steep or strain. The flavor won’t be quite as rich, but it still works for a quick fix.

What’s the best substitute for piloncillo?

Dark brown sugar is your best bet. It mimics the deep, molasses-like flavor. You can also mix in a bit of molasses for even more depth.

Can I make this in a French press?

Absolutely. Simmer the spices and sweetener in water first, then pour the hot mixture over your coffee grounds in the press. Steep for 4–5 minutes, plunge, and enjoy.

Is it supposed to be sweet?

Traditionally, yes. Café de Olla is meant to be sweet, spiced, and smooth. But you can always adjust the sweetness to taste.

Can I serve it iced?

Definitely! Just let it cool, strain, and pour over ice. It makes a bold, refreshing drink with a spicy twist—perfect for warmer days.