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.

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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 (women in the military) 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 pot, Café de olla literally translates as “pot coffee” or “coffee from a pot”. This pot is generally made from clay, which not only retains heat well but also supposedly gives the coffee a pleasant, earthy flavor as it is very porous

Piloncillo (unrefined Mexican brown sugar) is used in Mexican Coffee as a sweetener in the preparation of the coffee. It is also known as panela at most Mexican grocery stores.

Ingredients for Mexican Coffee

• Sugar: Piloncillo, Panela, or dark brown sugar

• Coffee: A darker roasted coffee will best suit the flavor profile of the final drink. Mexican dark-ground coffee

• Cinnamon: Cinnamon sticks vs ground cinnamon... cinnamon sticks generally offer a subtler flavor when compared to ground cinnamon

• Orange Rind:   A 3-inch orange peel (optional) but recommended

• Vanilla extract: I use Mexican vanilla extract, regular vanilla extract can be used if you don't have Mexican vanilla extract available. 

• Chocolate: Semi-sweet chips squares or you can find Mexican chocolate squares for a more authentic taste.

• Whip Cream - for topping

• Cinnamon - for sprinkling on top

 ⛾How to Make Mexican Coffee/ Café de Olla

• Bring the water to a boil in a saucepan

• Add the piloncillo or brown sugar and stir until it dissolves

• Add the coffee, cinnamon stick, vanilla, and orange rind. Add chocolate, and stir until chocolate is incorporated into the coffee.

• Turn off the heat and let steep while covered for 10 minutes

• 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.

 

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Mexican Coffee