Enjoy your Café de Olla box by using one of the easy to make recipe below and enjoy a drink that dates back to the early days of the Mexican Revolution.

(Each Recipe makes approx. 4 cups of coffee)

TRADITIONAL CAFÉ DE OLLA

The recipe as it started: coffee, cinnamon and piloncillo, boiled over an open flame in an earthen pot. This traditional recipe is simple and delicious but very sweet. (You can reduce piloncillo to 2 ounces if you want less sweetness)

• 1 quart of filtered water
• 1 cinnamon stick
• 3 ounces of piloncillo (2 ounces for less sweetness)
• 1/3 cup of ground Café’s de Mexico Oaxacan or Chiapas Coffee

Instructions:

Fill your MyCajita olla with filtered water, add 1 stick of cinnamon and place over medium heat. After 5 minutes add the piloncillo. Stir to combine and dissolve the piloncillo. After piloncillo dissolves, bring to a rolling boil, remove from heat add the ground coffee and stir. Let steep for 5 minutes. Place the filter in a mesh strainer, strain coffee into cups and serve.

MODERN CAFÉ DE OLLA

Like much of Mexico’s cuisine, Café de Olla has adapted with the introduction of new ingredients. Clove and star anise were a welcome addition to this traditional drink for the added spice, heat, depth, and earthy notes it brought with it. This is now considered a Mexican classic: floral spices and caramel sweet!

• 1 quart of filtered water
• 1 cinnamon stick
• 3 ounces of piloncillo (2 oz for less sweetness)
• 3 clove
• 2 star anise
• 1/3 cup of ground Café’s de Mexico Oaxacan or Chiapas Coffee
• 1 3-inch piece of orange zest (optional)*

Instructions:

Fill your MyCajita olla with filtered water, add 1 stick of cinnamon and place over medium heat. After 5 minutes add the piloncillo, clove, and star anise. Stir to combine and dissolve the piloncillo. After piloncillo dissolves, bring to a rolling boil, remove from heat add the ground coffee and orange zest and stir. Let steep for 5 minutes. Place the filter in a mesh strainer, strain coffee into cups and serve.

*Orange zest is the skin of the orange without the bitter white part. Use a vegetable peeler with light pressure if you don’t have a zester.

MyCajita CAFÉ DE OLLA

Our team likes their coffee black with a little bit of raw sugar.  When we make Café de Olla we really enjoy the deep, spicy, earthy notes and the hint of caramel complexity that piloncillo brings but without the excessive sweetness and tang that traditional recipes have. Reducing the piloncillo and increasing the spices create this balance. We usually adds a little bit of raw sugar after its poured to suit individual tastes.

Makes 4 cups of coffee

• 1 quart of filtered water
• 1 cinnamon stick
• 1 ounce of piloncillo
• 4 clove
• 3 star anise
• 1/3 cup of ground Café’s de Mexico Oaxacan or Chiapas Coffee

Instructions:

Fill your MyCajita olla with filtered water, add 1 stick of cinnamon and place over medium heat. After 5 minutes add the piloncillo, clove, and star anise. Stir to combine and dissolve the piloncillo. After piloncillo dissolves, bring to a rolling boil, remove from heat add the ground coffee and stir. Let steep for 5 minutes. Place the filter in a mesh strainer, strain coffee into cups, add your desired sweetener, and serve.