Café de Olla
Café de Olla literally translates to pot coffee or coffee from the pot. It's a brewed coffee drink you'll find almost in any breakfast joint in Mexico. Typically served in an clay mug, sweetened with piloncillo (Mexican cane sugar) and flavored with cinnamon or/and sometimes star anise and orange zest.
No fancy equipment needed to make this coffee beverage, but if you cannot find piloncillo, feel free to substitute with brown sugar, sugar in the raw or honey.
I prefer a medium roast coffee so that's what I used, but use your favorite. Same goes with the quantity of sugar, 2 tablespoons is a good place to start though.
Café de Olla (2 servings)
- 2 cups / 500ml water
- 2 Tbsp coffee, coarsely ground
- 3 Tbsp piloncillo, grated (or brown sugar)
- 1 4" piece cinnamon stick
- 1 piece orange rind
1. Prepare all the ingredients by grating the piloncillo, zesting an orange, and measuring out the coffee.
2. Add all the ingredients to a pot with water, bring to a boil. Lower the heat and simmer on low for 10 minutes.
3. Turn off the heat and let the ingredients steep for 5 minutes. Strain out the coffee grinds, cinnamon stick, and orange rind. Enjoy with breakfast while its still hot!
Now if you're like me and love day drinking enjoy an extra kick to your coffee, have I go a cocktail for you!
Café de Olla Cocktail (1 serving)
- 1 oz. / 30 ml cinnamon whisky (Fireball)
- 1 oz. / 30 ml Irish cream (Baileys)
- 5 oz. / 150 ml Café de Olla, cooled
1. Add ice to a glass. Pour over cinnamon whisky, Irish cream, and cooled coffee. Stir to combine.
2. Serve with a cinnamon stick, and a twist of an orange rind while you get those kids ready for school.