How To Make Café de Olla (Mexican Coffee Recipe)

Have you ever tasted Mexico in a cup? I’ve never been to Mexico. But it’s definitely on my bucket list! What I do know about this incredible country comes from its vibrant cuisine, bold tequila, and the stories of friends who talk about their warm hospitality.

One of the things that caught my attention is Café de Olla, a traditional Mexican coffee drink that combines earthy spices with rich coffee and sweet piloncillo.

The first time I made it at home, I was blown away. It felt like I was sipping on a piece of culture and history.

In this guide, I’ll share everything you need to know about Café de Olla. From its origins and cultural significance to a step-by-step recipe you can try in your own kitchen, you’ll learn why this spiced coffee is so special. So let’s start brewing!

What Is Café de Olla?

Café de Olla, which means “pot coffee,” is a beautiful aromatic blend of coffee, cinnamon, and unrefined cane sugar. Traditionally brewed in a clay pot (olla de barro).

The unique preparation in the clay pot imparts a subtle earthy flavor. This makes a drink that’s as rich in tradition as in taste.

Unlike your standard coffee, this Mexican coffee is infused with warm spices like cinnamon, cloves, or even orange peel. For this reason, it’s sweet, spicy and I’d say, feel like a dessert. Another unique part is its slow brewing, which allows the flavors to meld beautifully.

Origins of Café Olla

It is believed to have originated during the Mexican Revolution in 1910, when adelitas (revolutionary women) prepared spiced and sweetened coffee to keep soldiers warm and alert during long and cold nights.

While the exact timeline remains uncertain, the drink’s creation likely came from a need to make reheated or bitter coffee more palatable by adding piloncillo (unrefined cane sugar) and cinnamon.

Traditionally brewed in a clay pot, or olla de barro, the drink’s distinctive earthy flavor comes from the porous nature of the clay, which also helps retain heat.

Over generations, families have passed down unique recipes for Café de Olla. Often adding regional ingredients like cloves, aniseed, or citrus peel.

Today, this iconic coffee symbolizes hospitality, tradition, and a connection to Mexican heritage, though its popularity among younger generations is declining.

Tips for Making the Perfect Café de Olla

Over the years, I’ve tried a few tweaks that make a big difference, and here’s what I’ve learned.

1 – Favorite Coffee Brands

For authentic flavor, I recommend Café La Joya or Café Garat, two Mexican brands known for their bold and rich notes.

If these aren’t easy to find, don’t worry Peet’s Coffee Major Dickason’s Blend is a fantastic option you can grab at most supermarkets. Its deep, full-bodied flavor complements the sweetness and spices perfectly.

2 – Adjust Sweetness

The sweetness in Café de Olla comes from piloncillo, a traditional unrefined cane sugar. It’s naturally rich and caramel-like, but the amount you use depends on your personal taste.

I suggest starting with about 2 ounces per liter of water and adjusting as needed. I’ve found that a little goes a long way. But if you’re someone who likes dessert-level sweetness, then feel free to add more.

3 – Experiment with Spices

Cinnamon is a must, but you can take it up a notch with a pinch of cloves, a sprinkle of nutmeg, or even a splash of vanilla extract. One time, I added star anise, and it gave the drink a subtle licorice note that was surprisingly good.

4 – Pair It with the Perfect Snacks

Café de Olla pairs beautifully with Mexican sweet bread (pan dulce), churros, or even a slice of rich chocolate cake. The spiced, sweet notes of the coffee better the flavors of these treats.

Note: Don’t be afraid to experiment. Try to find the combination that makes the recipe uniquely yours.

Other Options of Café de Olla

I usually like to play around with different variations. Honestly, each one brings a unique twist that keeps this traditional drink exciting. So give them a try:

1 – Iced Café de Olla

This variation is wonderful for the summer season. To make it, brew your Café de Olla as usual. But let it cool to room temperature before pouring it over ice. The refreshing cold paired with those warm cinnamon and piloncillo flavors is the perfect balance.

Pro tip: use coffee ice cubes (just freeze leftover brewed coffee) to keep it from watering down as it melts.

2 – Café de Olla with Milk

If you’re in the mood for something creamy, adding warm milk to your Café de Olla is the way to go. I like to use steamed milk for that extra frothy touch. For a dairy-free option, try oat milk; it has a slightly sweet taste that blends beautifully with the spices.

3 – Spiked Café de Olla

This is hands-down my favorite twist, especially for cozy evenings or dinner parties. After brewing your Café de Olla, add a splash of tequila or dark rum.

The alcohol enhances the warmth of the spices. I recommend pairing it with a slice of chocolate cake, and you’ve got yourself a pretty perfect night!

Last Thoughts

I hope this guide inspires you to try making your own and perhaps even experiment with a few personal touches!

Have you tried making Café de Olla before? Do you have a favorite spice combination or a secret family recipe? I’d love to hear about your experiences, tips, or any questions you have. Just drop them in the comments below! And with that voilà!