Mexican Coffee

  • Active Time 10m
  • Total Time 10m

Makes 4 cups

This coffee is called Cafe de Olla. The name is derived from the Mexican clay pot in which it is prepared. The piloncillo and cinnamon give it a flavor different from any other. Cafe de Olla is served in the morning, or on cold evenings after a traditional Mexican supper such as tamales or pozole. In rural Mexico, it is traditionallly served during a period of mourning, sometimes laced with a dash of hard liquor.


  • 4 cups water
  • 1/2 cup piloncillo, in chunks, or light molasses
  • 2-inch cinnamon stick
  • 1/2 cup roasted coffee, ground into a medium grind


Boil the water in a clay or enamel pot with the piloncillo and cinnamon. Once the piloncillo has dissolved. Reduce the heat and add the coffee. Cover and simmer for 5 minutes. Remove from the heat and strain the coffee into another clay or enamel pot. Serve hot in little earthenware cups, 1/2 cup per person. The coffee can be reheated, but do not boil it.

This recipe makes a light coffee. For a sweeter, spicier version, add 1 teaspoon of aniseed and 2 or 3 whole cloves. A little brandy may also be added before serving.

Serving Size = 1 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 905

nutrition information per serving

123 calories; 4g total fat; 1mg cholesterol; 5mg sodium; 24g carbohydrates; 2g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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