Café de olla is a traditional Mexican coffee preparation that infuses coffee with cinnamon and piloncillo (unrefined cane sugar), giving it a distinctive, aromatic, and slightly sweet flavour. The name “de olla” refers to the Clay Cooking Pot (olla) traditionally used to prepare it, which enhances the coffee’s earthy taste. If you don’t have a clay pot, a normal pot will do or use a coffee machine.
In this recipe, we are using Agave Syrup instead of piloncillo as a sweetener. As this syrup has a high fructose content, you won’t need much.
To make café de olla, brew the ground coffee with water (1 TBS coffee to 1 cup water) or -use your preferred recipe- and cinnamon sticks in a clay pot. Bring the mixture to a simmer, allowing the flavours to meld together and then strain and sweeten to taste before serving. The result is a warm, comforting beverage that’s perfect for chilly mornings or cozy evenings. Serve in a Ceramic Clay Mug.
This coffee is often enjoyed in rural areas of Mexico and during festive occasions, offering a delicious taste of Mexican culture and tradition.
Buen Provecho!
