Mexican café de olla is a warm, comforting delight. Its cinnamon-infused richness and a touch of piloncillo create a cozy experience that's like a hug in a cup. Truly soul-soothing!
Add the piloncillo (or sugar), cinnamon, anise star, and whole cloves.
Bring the water to a boil and then turn the heat to medium-low.
Let the water with the ingredients simmer for about 5 minutes while stirring from time to time to allow the piloncillo to dissolve and the spices to release their aroma.
Add the ground coffee and stir well. Cover the pot and turn off the heat.
Let everything infuse for 5 to 10 minutes, depends how strong you’d like your coffee.
Pour through a fine strainer or cheesecloth to serve into mugs and enjoy.
Notes
If you can, use a traditional olla de barro to make this spiced coffee. The porous nature of clay enhances the flavors and gives the coffee a distinct character.
While the classic café de olla recipe uses cinnamon and star anise, you can get creative and try adding other ingredients like orange peel or chocolate.
Enjoy leftovers serving the coffee chilled with whipped cream!