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Mexican Coffee (Cafe´ de Olla)

Mexican Coffee flavored with cinnamon, chocolate bits, orange, vanilla, and brown sugar ...this
 is a delightful treat any time of the day.

This type of coffee is principally consumed in cold climates and in rural areas in Mexico.
During the early days of the Mexican Revolution in 1910, soldaderas supported soldiers by cooking, cleaning and setting up camp. They prepared café de olla with cinnamon, piloncillo, cloves, coffee and chocolate roasted in a clay pot, to serve as a filling drink that would help boost the soldiers’ energy throughout the day.
Traditionally, Café de olla is prepared in an earthen clay potas this gives a special flavor to the coffee.

Earthen Clay Pot

Piloncillo (Mexican brown sugar) is used in Mexican Coffee as a sweetener in the preparation of the coffee

.Mexican Coffee flavored with cinnamon, chocolate, orange, vanilla, and brown sugar ...this is a delightful treat any time of the day.

  • 8 cups of water
  • 5 ounces piloncillo, or 1 cup dark brown sugar
  • 2/3 cup dark coffee, medium-coarse ground
  • 2 cinnamon sticks
  • 1 tsp orange rind
  • 1 tsp vanilla extract
  • 4 oz semisweet chocolate/ Mexican chocolate
  • Whip cream
  • Cinnamon

  1. Bring the water to boil in a saucepan
  2. Add the piloncillo or brown sugar and stir until it dissolves
  3. Add the coffee, cinnamon stick, vanilla, and orange rind. Add chocolate, stir until chocolate is incorporated in coffee.
  4. Turn off the heat and let steep while covered for 10 minutes
  5. Strain out the cinnamon sticks and orange peel with a fine mesh strainer. Add a little whip cream (optional) with a little ground cinnamon to top it off.
  6. (Optional) Half & half can be added


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