Café de Olla is a traditional Mexican coffee known for its warm, spiced flavor and rich aroma. Brewed with cinnamon, piloncillo (unrefined cane sugar), and sometimes cloves or orange peel, it’s a comforting drink often enjoyed during cold mornings or festive gatherings. Unlike standard drip coffee, Café de Olla is made in a clay pot—olla de barro—which imparts a distinct earthy note and enhances the depth of flavor.
Table of Contents
Whether you’re exploring Latin American coffee traditions or craving something cozy and bold, this guide will show you how to make Café de Olla at home using authentic ingredients and simple steps.
What Is Café de Olla?
Café de Olla translates to “coffee from the pot” and has been a staple in rural and indigenous Mexican communities for generations. Originally brewed over fire in earthenware pots, this spiced coffee is still beloved for its rustic simplicity and soul-warming character.
Unlike sweetened or flavored coffees common in cafés today, Café de Olla uses whole spices and unprocessed sugar to create a naturally aromatic drink that tastes as good as it smells.
Traditional Ingredients
To make an authentic pot of Café de Olla, you’ll need the following ingredients:
- 4 cups water
- 2–3 cinnamon sticks (preferably Mexican canela)
- 3–4 ounces piloncillo (or substitute with dark brown sugar or panela)
- 3 tablespoons ground coffee (medium or dark roast, not too fine)
- Optional spices: cloves (2–3 whole), star anise, orange peel
Piloncillo is a key ingredient that sets Café de Olla apart. It has a deep molasses-like sweetness that pairs beautifully with the cinnamon and coffee.
Recommended Coffee
Use a medium or dark roast for a bold, robust base. Mexican-grown coffees (like those from Chiapas or Oaxaca) are perfect if you can find them. You’ll want a grind slightly coarser than drip but not quite as coarse as French press.
How to Make Café de Olla: Step-by-Step
Step 1: Heat the Water and Spices
In a medium saucepan (preferably a clay pot for authentic flavor), add 4 cups of water, cinnamon sticks, piloncillo, and any optional spices you’re using. Bring the mixture to a boil over medium-high heat.
Step 2: Dissolve the Piloncillo
Reduce the heat to medium and stir occasionally until the piloncillo is fully dissolved. This may take 5–7 minutes depending on the size of the chunk.
Step 3: Add the Coffee Grounds
Once the sugar is dissolved, remove the pot from the heat. Add the ground coffee directly into the hot liquid. Stir gently, then cover and let it steep for about 5 minutes.
Step 4: Strain and Serve
After steeping, strain the coffee through a fine mesh sieve or cheesecloth to remove the grounds and spices. Pour into mugs and serve hot.
For a richer experience, serve with pan dulce (Mexican sweet bread) or tamales.
Flavor Variations to Try
Café de Olla is easy to personalize. Here are some popular regional twists:
- Orange Peel: Adds a citrusy brightness that complements the cinnamon
- Star Anise or Clove: Deepens the spice profile with a licorice-like note
- Vanilla Extract: A drop or two for an extra layer of aroma
- Evaporated Milk: Swirl in for a creamier version
- Espresso Shot: For a stronger caffeine kick while keeping the traditional flavor
Can You Make It in a Coffee Maker?
While you won’t get the same depth of flavor, you can mimic Café de Olla in a standard drip brewer by placing ground cinnamon and brown sugar in the brew basket with your coffee. However, for the most authentic flavor, stovetop brewing with whole spices and piloncillo is recommended.
Why It’s Still Loved in 2025
In an era of automated machines and instant drinks, Café de Olla stands out as a slow, intentional brew that feels more like a ritual than a recipe. It’s become a global favorite among coffee lovers who want something nostalgic, bold, and steeped in tradition.
With increasing interest in Latin American coffee culture and sustainable, unrefined ingredients, Café de Olla continues to grow in popularity—especially among those seeking alternatives to sugary coffee chains.
Tips for the Best Café de Olla
- Use real Mexican cinnamon (canela): It’s softer, sweeter, and more aromatic than common cassia cinnamon
- Avoid over-steeping the coffee: Five minutes is enough to prevent bitterness
- Use clay if possible: A traditional olla de barro enhances flavor and authenticity
- Sweeten to taste: Piloncillo is strong—start small and adjust
- Serve immediately: This coffee is best enjoyed fresh and hot
Final Thoughts
Café de Olla is more than a drink—it’s a taste of Mexican heritage in every cup. From the earthy aroma of cinnamon to the molasses depth of piloncillo, each sip offers warmth, comfort, and connection to tradition. Making it at home is simple and rewarding, especially if you enjoy the ritual of slow brewing and bold flavor.
Whether you’re introducing it to your morning routine or serving it at a holiday gathering, Café de Olla is a timeless brew that brings heart and soul into every pour.
