In a saucepan, pour 4 cups of water and then add Mexican cinnamon sticks cloves, star anise, and piloncillo (dark brown sugar)
Bring the mixture to boil until the dark brown sugar melts. Since I have used crushed brown sugar, it took only 2 to 3 minutes to melt completely.
Now switch off the heat and add the ground coffee. Give it a good stir
Close the saucepan with its lid and steep the coffee for 3 to 5 minutes
Remove the coffee from heat, and filter it using a fine mesh strainer into a serving glass
Serve this Cafe De Olla (Mexican Spiced Coffee) along with breakfast, or to refresh yourself in the evening