Mexican Cafe de Olla

default recipe image
An earthy mixture of Viennese-roast coffee, cinnamon, aniseeds, and piloncillo (Mexican dark brown sugar). This drink is traditionally prepared in a earthenware pots called Ollas. The earthenware lends some of the special flavor to this drink.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 4 cups water
    • 1/2 cup piloncillo (or dark brown sugar)
    • 4 cinnamon sticks (canella, a shaggier, flavorful )
    • 2/3 cups freshly ground, dark roasted, coffee beans.
    • Aniseeds (optional)


Heat the water, sugar and cinnamon in a medium saucepan, stirring frequently. Bring the mixture to a boil making sure to stir until the sugar is dissolved. Continue to boil for 20 minutes until the mixture is reduced by a quarter. Add the ground coffee and stir until the mixture returns to a boil. Remove the pan from the heat, cover and allow to stand for at least five minutes. Strain the mixture using a fine sieve or a double layer of cheesecloth. Pour into mugs and server while hot. Top with a few aniseeds if you like.
Recipes From - The Gourmet Food And Cooking Resource