Café De Olla is a traditional Mexican coffee known for its sweetness, strength, and mild spice. Prepared with Mexican coffee grounds, Piloncillo/Panela (dark brown sugar), cinnamon sticks, star anise, and cloves, it's a favorite in mornings and evenings, particularly during Christmas and winter, offering a cozy warmth.
Start by pouring 4 cups of water into a saucepan. Add Mexican cinnamon sticks, cloves, star anise, and piloncillo (dark brown sugar).
Heat the mixture until it boils and the dark brown sugar dissolves. This usually takes 2 to 3 minutes with crushed brown sugar, but whole Piloncillo/Panela may take longer.
Once the sugar has melted, turn off the heat and add the ground coffee, stirring well.
Cover the saucepan with its lid and allow the coffee to steep for 3 to 5 minutes.
Finally, remove the coffee from the heat and strain it through a fine mesh strainer into a serving glass.
To Serve
Enjoy this Café De Olla (Mexican Spiced Coffee) as a perfect companion to your breakfast, or as a refreshing evening drink.
Notes
Here are some tips to perfect your Café De Olla:
Olla De Barro: This Mexican clay pot is essential for the authentic Café De Olla, lending an earthy flavor to the brew. If you don't have one, a regular saucepan or pot works well for a similar spiced coffee experience.
Piloncillo/Panela: This unrefined dark brown cane sugar adds a sweet, molasses-like flavor to the coffee. Known as jaggery or palm sugar in Indian cuisine, it's a suitable substitute if Piloncillo/Panela is not available.
Spices: While some Café De Olla recipes only use Mexican cinnamon sticks, adding star anise and cloves can enhance the authenticity of flavor and taste. Adjust the spices to your liking.
Mexican Coffee: For an authentic taste, Mexican coffee grounds are recommended. However, in their absence, any medium roast coffee grounds can provide similar results.
Steeping Time: Adjust the steeping time to suit your coffee strength preference. For a mild to moderate brew, steep for 3 to 5 minutes. For a stronger taste, steep for 5 to 8 minutes.