I Drink This Café de Olla Recipe Every Day

This is how you make a truly unforgettable cup of Café de Olla.

The first time I ever had real, authentic Café de Olla was on a weekend trip to visit a dear friend who had moved to San Antonio. We spent a Saturday morning wandering through the Historic Market Square, the air thick with the smell of sizzling fajitas and fresh leather goods. She led me to a small, family-run stall where an older woman was ladling dark, fragrant liquid from a large clay pot into little ceramic mugs.

That first sip was a revelation. It wasn’t just coffee. It was warm and sweet, with a delicate cinnamon spice and a hint of something I couldn’t quite place. It was the most comforting cup of coffee I had ever tasted in my life, and I knew right then and there I had to learn how to make it back home in my own kitchen.

I spent weeks tinkering with the basics, getting the piloncillo and canela just right. My versions were good, but they were missing that little something extra, that magic from the market stall. One afternoon, while planning a chili recipe, I was smelling a dried ancho chili, appreciating its smoky, slightly fruity scent. A little lightbulb went off in my head.

I wondered what would happen if I added that subtle smokiness to the coffee. I dropped one into my next batch, and mercy, that was it. The ancho chili didn’t make it spicy. It gave the Café de Olla a whisper of smoky depth that rounded out the sweetness of the piloncillo and made the whole thing taste richer and more complex. It was the Southern twist my soul had been looking for, and I haven’t made it any other way since.

Skip to My Special Recipe!

Why This Café de Olla Recipe Works

Café de Olla, which translates to “coffee from a pot,” is a beloved traditional Mexican coffee that has been warming hearts and homes for generations. Its history is rooted in the Mexican Revolution, where it was created as a hearty, energizing drink for soldiers. It’s traditionally brewed in an earthenware clay pot, called an *olla de barro*, which is said to lend a unique, earthy flavor to the final brew.

The magic of this drink comes from its simple, yet powerful, combination of ingredients. Coarsely ground coffee is steeped with piloncillo, a raw form of pure cane sugar with deep molasses notes, and canela, which is true Mexican cinnamon. This trio creates a coffee that is naturally sweet, aromatic, and profoundly comforting without any fuss.

This drink is popular not just for its incredible flavor, but for the feeling of hospitality and warmth it represents. It’s the kind of thing you make for guests on a chilly morning or sip slowly by the fire in the evening. It’s more than just a caffeine fix, it’s an experience.

So, what makes my version so special? It’s the addition of one small dried ancho chili. Ancho chilies are dried poblano peppers, and they are celebrated for their mild character and complex flavor profile. They bring a subtle, smoky richness and a hint of fruity, raisin-like sweetness to the party. This isn’t about adding spicy heat. It’s about adding depth. The smokiness beautifully complements the earthy coffee and caramelly piloncillo, creating a cup of Café de Olla that is both familiar and excitingly new.

Ingredients for Café de Olla

For this recipe, quality ingredients truly make all the difference. While the list is short and sweet, each component plays a vital role in building the layers of flavor that make this Café de Olla so special. Don’t be tempted to cut corners, especially with the piloncillo and cinnamon. You’ll be so glad you made the effort.

• 4 cups water
• One 4-ounce piloncillo cone (or ½ cup packed dark brown sugar)
• 1 large Mexican cinnamon stick (Canela)
• Twist Ingredient: 1 small dried ancho chili, stem and seeds removed
• 1 wide strip of orange peel, white pith avoided
• Pinch of coarse sea salt
• ½ cup coarsely ground dark roast coffee

A note on the ingredients:

Piloncillo: This is an unrefined cane sugar, and it’s the heart of the sweetness in this recipe. It has a rich, almost smoky molasses flavor that you just can’t get from regular sugar. You can find it in the international aisle of most grocery stores or at any Latin market. If you absolutely can’t find it, dark brown sugar is the next best thing.

Mexican Cinnamon (Canela): Please try to find true Mexican cinnamon for this. It’s different from the common Cassia cinnamon. Canela is more fragile, lighter in color, and has a much more delicate, complex, and floral flavor that is essential for an authentic taste.

Dried Ancho Chili: This is my secret weapon! We’re not looking for heat, just a lovely, subtle smokiness and depth. Be sure to remove the stem and all the seeds before you add it to the pot. It infuses the brew with a wonderful warmth that will have everyone asking for your secret.

Coarsely Ground Coffee: Because we are steeping the coffee rather than running it through a filter, a coarse grind is absolutely critical. A grind similar to what you’d use for a French press is perfect. Using a fine grind will result in a muddy, bitter cup of coffee, and nobody wants that.

Step-by-Step Instructions For Making Café de Olla

Making this Café de Olla is a simple, aromatic process that will make your whole house smell absolutely divine. There are no fancy machines needed, just a saucepan and a strainer. If you happen to have a traditional clay *olla*, now is its time to shine! Follow these steps closely for a perfect brew every time.

Step 1: Combine the Aromatics

In a medium saucepan, combine the 4 cups of water, the whole piloncillo cone, the Mexican cinnamon stick, the de-stemmed and de-seeded ancho chili, the strip of orange peel, and the pinch of sea salt. Give it a gentle stir. This is where the flavor foundation is built. As these ingredients begin to warm, they’ll release their beautiful aromas.

Step 2: Simmer to Infuse

Place the saucepan over medium heat and bring the mixture to a gentle simmer. You don’t want a rapid, rolling boil here. Stir it occasionally, helping the piloncillo cone to dissolve completely into the water. Once it’s fully dissolved, let it continue to simmer gently for about 5 minutes. This step is crucial for infusing the water with all those wonderful spice, citrus, and smoky notes.

Step 3: Add the Coffee

This is the most important part to get right to avoid bitterness. Turn the heat completely off. Let the bubbling subside for just a moment, and then add your ½ cup of coarsely ground coffee to the pot. Give it one quick but gentle stir just to make sure all the grounds are submerged in the hot, spiced liquid.

Step 4: Steep to Perfection

Place a lid on the saucepan and let the coffee steep, undisturbed, for 5 to 7 minutes. Do not turn the heat back on. Just like making a good cup of tea, this steeping process allows the coffee to extract its flavor without becoming harsh. Five minutes will give you a well-balanced brew, while seven minutes will result in a stronger, more robust cup.

Step 5: Strain and Serve

Now it’s time to enjoy your hard work. Carefully pour the finished Café de Olla through a fine-mesh sieve to catch the coffee grounds, cinnamon stick, chili, and orange peel. For an even cleaner cup with zero sediment, you can line the sieve with a piece of cheesecloth. Pour the strained coffee directly into your favorite mugs and serve it immediately while it’s nice and hot.

How To Serve Café de Olla

One of the best things about this Café de Olla is that it’s simply perfect all on its own. It’s traditionally served steaming hot in rustic clay mugs called *jarritos de barro*, which help keep the coffee warm. Since it’s brewed with piloncillo, it comes out of the pot already sweetened with a lovely, mellow sweetness, so you likely won’t need to add any sugar at all.

While serving it black is the most authentic way to enjoy it, there are plenty of wonderful ways to present this special coffee, especially when you have company.

Here are a few of my favorite ways to serve this smoky Café de Olla:

• Keep it Classic: Pour the hot, strained coffee into mugs and enjoy it as is. This lets you appreciate all the nuanced flavors, from the cinnamon and orange to that subtle, smoky background note from the ancho chili.
• Garnish Beautifully: Add a fresh cinnamon stick for stirring or a vibrant twist of orange peel to each mug. It adds a touch of elegance and an extra burst of aroma right before that first sip.
• Add a Splash of Cream: While not traditional, a little pour of heavy cream or some frothy, steamed milk can turn this into a wonderfully rich and comforting latte-style drink. The cream mellows the flavors just a bit and adds a lovely texture.
• Make it a Cocktail: For a delightful evening treat or a holiday brunch, add a splash of dark rum, brandy, or a good quality tequila reposado to each cup. It transforms the coffee into a warming, spirited beverage.
• Pair with Breakfast or Dessert: This coffee is the perfect partner for all sorts of baked goods. Serve it alongside Mexican sweet breads like *pan dulce* or *conchas*. It is also absolutely heavenly with a plate of fresh churros for dipping.

No matter how you choose to serve it, this Café de Olla is sure to be a hit. It’s a wonderful way to start the day, end a meal, or simply take a quiet, delicious moment for yourself.

How To Store & Reuse Café de Olla Leftovers

Honestly, a fresh pot of this Café de Olla rarely lasts long in my house, but on the off chance you have some left over, it’s wonderful the next day. The key is to store it properly to maintain that beautiful, clean flavor you worked to create. The most important rule is to strain all of the coffee before you store it. Leaving the grounds in the liquid will cause it to become bitter and sludgy over time.

Once your coffee is fully strained and has cooled down a bit, you can store it with ease. The flavors can even meld together and become a little deeper overnight, which is a lovely bonus.

Here are the best ways to store and reuse your delicious brew:

• Refrigerate It: Pour the completely strained and cooled Café de Olla into an airtight container, like a glass jar or bottle. It will keep beautifully in the refrigerator for up to 3 days.
• Reheat Gently: When you’re ready for another cup, the best way to reheat it is gently on the stovetop in a small saucepan over low heat. Heating it slowly prevents it from scorching. I’d advise against using a microwave, as it can create hot spots and alter the flavor.
• Enjoy it Iced: This is my favorite way to use leftovers on a warm afternoon. Simply pour the cold, refrigerated Café de Olla directly over a tall glass filled with ice. It makes for an incredibly refreshing and flavorful iced coffee that needs no extra sugar or syrups.
• Make Coffee Ice Cubes: Pour leftover coffee into an ice cube tray and freeze. You can use these cubes to chill your iced Café de Olla without watering it down, or you can pop them into a glass of milk for a creamy, coffee-flavored treat.
• Use It in Baking: Leftover Café de Olla can be a secret ingredient in your baking. Try substituting it for the water or milk in a chocolate cake or brownie recipe. It will add a wonderful, complex spice and smokiness to your dessert.

With these tips, not a single drop of your precious Café de Olla will go to waste. You might even find yourself making a bigger batch just so you can have leftovers!

Substitutions & Variations For Café de Olla

I happen to think this recipe is just about perfect as it is, but a good recipe should always have a little room to play. Whether you’re missing an ingredient or just feeling creative, there are several ways to put your own spin on this classic Café de Olla. The most important thing is to maintain the balance of sweet, spice, and coffee.

Feel free to experiment with these swaps and additions to make this recipe your very own. You might just discover a new family favorite!

Here are some substitutions and fun variations you can try:

• Sweetener Swaps: If you can’t find a piloncillo cone, the best substitute is ½ cup of tightly packed dark brown sugar. For a different flavor profile, you could also try an equal amount of coconut sugar or maple syrup, though these will definitely change the traditional taste.
• Add More Spices: Feel free to add other whole spices to the pot when you’re simmering the water. One or two star anise pods will add a lovely licorice note, a few whole cloves will give it a classic warmth, or a couple of allspice berries can add another layer of complexity.
• Change the Chili: If you don’t have an ancho chili, a dried guajillo chili (with the stem and seeds removed) would also provide a nice, mild smokiness. If you don’t want any smoky flavor at all, you can simply omit the chili for a more traditional take on the recipe.
• Different Citrus Notes: Instead of orange peel, try using a wide strip of peel from a lime or even a grapefruit. This will lend a brighter, more zesty citrus note to the coffee that can be quite refreshing.
• Make it Decadent: For a truly rich version, stir a tablespoon of unsweetened cocoa powder into the pot along with the coffee grounds. This will create a drink that tastes like a spiced Mexican mocha.
• Go Decaf: There’s no reason to miss out on this treat in the evenings. Simply substitute the regular coffee with your favorite brand of coarsely ground decaf coffee and follow the recipe exactly as written.

5 FAQs About Café de Olla

Here are some straightforward answers to the most common questions I receive about this Café de Olla recipe.

What is the difference between Café de Olla and regular coffee?

The differences are quite significant and they go far beyond just the ingredients. First, the brewing method is completely different. Regular coffee is typically made using a drip machine, pour-over, or espresso machine where hot water passes through coffee grounds. Café de Olla is an infusion, where the coffee grounds are steeped directly in hot water, much like making tea.

Second, the ingredients set it apart. While regular coffee is just coffee beans and water, Café de Olla is a complete beverage brewed with its sweeteners and flavorings right in the pot. It always includes piloncillo, a raw cane sugar with a molasses flavor, and canela, a delicate Mexican cinnamon. My version also includes orange peel and a smoky ancho chili. Finally, the flavor profile is entirely unique. It’s sweet, but not cloying, with warm spice notes and an earthy depth that you won’t find in a standard cup of joe.

Can I use regular ground coffee for Café de Olla?

You can, but I highly recommend against it for the best results. The grind of the coffee is incredibly important for this brewing method. Most pre-ground coffee you buy at the store is a medium or fine grind, designed for automatic drip machines. When you steep a fine grind directly in water for several minutes, it tends to over-extract, which leads to a bitter taste. It also creates a lot of fine sediment, resulting in a gritty, muddy texture in your final cup, even after straining.

A coarse grind, like you would use for a French press, is ideal. The larger particles allow the flavor to infuse into the water more gently without releasing those harsh, bitter compounds. If you have a grinder at home, a quick, coarse grind of your favorite dark roast beans will give you the perfect texture for a clean, delicious, and balanced Café de Olla.

Is Café de Olla supposed to be very sweet?

Café de Olla is definitely a sweetened coffee, but I wouldn’t describe it as “very sweet” in the way a heavily syruped latte is. The sweetness comes from the piloncillo, which has a much more complex, caramel-like flavor than white sugar. This rich sweetness is an integral part of the drink’s flavor profile, designed to balance the dark roast coffee and the warm spices.

The level of sweetness in this particular recipe is what I would call perfectly balanced. It’s noticeably sweet but not overwhelmingly so. However, taste is personal! If you prefer a less sweet coffee, you can certainly start with a smaller piece of piloncillo, maybe about three-quarters of the cone. You can always add more sweetener to your individual mug later if you need to, but you can’t take it away once it’s brewed in.

Why is my Café de Olla bitter?

Bitterness is the number one enemy of a good cup of coffee, and there are a few common culprits if your Café de Olla isn’t coming out right. The most likely reason is that you boiled the coffee grounds. Once you add the coffee grounds to the pot, the heat should be turned completely off. Boiling coffee scorches the grounds and releases unpleasant, bitter compounds instantly.

Another reason could be steeping the coffee for too long. I recommend 5 to 7 minutes, and going beyond that can lead to over-extraction. The grind size, as I mentioned, is also a big factor. If your grind is too fine, it will extract too quickly and turn bitter. Lastly, make sure you’re only using the colored part of the orange peel. The white pith underneath is extremely bitter and will leach that flavor into your brew as it simmers.

What does the ancho chili add to this Café de Olla recipe?

This is my favorite question because it gets to the heart of my special twist! The ancho chili is not there to make the coffee spicy hot. In fact, anchos are very mild chilies. Its purpose is to add a subtle layer of complexity and warmth. Dried ancho chilies have a wonderfully rich flavor profile that is smoky, a little bit sweet, and has notes of raisin or plum.

When you simmer it with the piloncillo and cinnamon, it releases this gentle smokiness into the water. This smoky note beautifully deepens the molasses flavor of the sugar and complements the earthiness of the dark roast coffee. It adds a lingering, gentle warmth in the back of your throat that is incredibly comforting. It’s a background note, not the star of the show, but it’s what makes this version of Café de Olla truly unique and memorable.

Try These Recipes Next

Once you’ve mastered this cozy and delicious Café de Olla, I just know you’ll be looking for more comforting recipes to fill your home with wonderful smells and happy bellies. This coffee is the perfect way to kick off a lazy weekend, so why not pair it with an equally impressive breakfast or brunch?

If you loved this recipe, I think you’ll really enjoy these other collections from the blog. They are filled with easy, reliable, and delicious ideas that are perfect for any occasion.

• Easy Breakfast and Brunch Recipes: Start your day off right with this collection of my favorite morning meals. From sweet to savory, you’ll find plenty of inspiration to make your breakfasts a little more special.
• Budget-Friendly Meal Ideas: Good food doesn’t have to break the bank! This list is packed with recipes that are delicious, easy on the wallet, and perfect for getting a comforting meal on the table without any stress.
• 110+ Easy Dinner Ideas: For those nights when you need a little inspiration, this massive list has you covered. You’re sure to find a new go-to weeknight dinner that your whole family will love.

Happy cooking, y’all!