Café De Olla (hot) Recipe

Measure and prepare ingredients: coarsely grind whole coffee beans if not already ground; peel a strip of orange zest avoiding white pith; break cinnamon sticks in half if needed so they fit in your pot.

Combine and simmer

In a medium saucepan or traditional clay olla (4- to 6-quart), add 6 cups water, piloncillo (or brown sugar), cinnamon sticks, cloves, star anise (if using), orange peel, and salt. Place over medium heat and bring just to a gentle boil, stirring occasionally to dissolve the piloncillo. Once dissolved and the liquid comes to a soft boil, reduce heat to low and let simmer 5 minutes to infuse the aromatics.

Add coffee

After aromatics have simmered, add the coarsely ground coffee to the pot and stir to combine. Maintain the liquid at a very gentle simmer — do not boil vigorously. Let the coffee steep in the simmering spiced liquid 6–8 minutes for a robust flavor, stirring once midway. If you prefer a milder cup, steep 4–6 minutes.

Settle grounds

Turn off the heat and let the pot sit undisturbed 2–3 minutes so grounds settle to the bottom.

Strain the brewed café de olla through a fine-mesh sieve or a coffee filter into a heatproof pitcher or directly into cups to remove grounds and whole spices. Taste and adjust: if too sweet, add a small splash of water; if too strong, add a bit of hot water or warmed milk/evaporated milk.

If serving with milk: gently warm the milk or evaporated milk (do not boil) and add 1–2 tablespoons per 6-ounce cup, or serve milk on the side. Sprinkle a light dusting (about 1/8–1/4 tsp per pot) of ground cinnamon over the top of each cup.

Serve immediately while hot.