Cafe de Olla: Mexican pot-brewed coffee with raw sugar and spices | Print |
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Makes about 1 quart, serving 4 to 5


  • 4 to 5 ounces piloncillo, roughly chopped or ½ to 2/3 cup packed dark brown sugar
  • 2 inches cinnamon stick, preferably Mexican cinnamon
  • A few anise seeds, optional
  • 2/3 cup (2 ounces) dark roast coffee, medium to coarsely ground


  1. In a stainless steel saucepan, combine 1 quart water, the sugar, cinnamon and anise seeds. Heat to a boil to melt the sugar. Stir in the coffee, remove from the heat and let steep for 5 minutes.
  2. Strain the mixture through a fine-mesh sieve into cups or mugs and serve immediately.