Traditional Café de Olla, Mexico: Spiced

Posted by Cesar Murillo on

  1. Chop up Piloncillo with hammer or knife. Heat for easier slicing.
  2. Combine water, Piloncillo, cinnamon, orange peel, and cloves in saucepan. Put over high heat and bring to a boil.
  3. Stir, then reduce heat to medium-low. Simmer until the Piloncillo is dissolved, or for approximately 6-7 minutes.
  4. Remove saucepan from heat and stir coffee into the mixture. Cover saucepan and let steep for 5 minutes.
  5. Strain into bowl or pitcher using the fine mesh strainer.
  6. Pour into 4 mugs, add a cinnamon stick into each for a finishing touch.
  7. Enjoy!


(makes 4 cups of coffee)

4 cups water

3 ounces Piloncillo OR tbsp. brown sugar

4 tbsp. of ground Mandela Coffee

4 small cinnamon sticks

2 cloves

1 orange peel


Leave a comment

Please note, comments must be approved before they are published