Mexican Spiced Coffee

Cafe de Olla
Recipe from Season 6, Mexico—One Plate at a Time  
Servings: 8


  • Spiced Sugar Syrup
  • 4 1/2ounces (roughly 1/2 9-ounce cones)piloncillo roughly chopped, OR 1/2 cup plus 1 tablespoon dark brown sugar
  • The finely chopped zest of 1 orange
  • 1/4teaspoon whole cloves
  • 13-inch piece ofCinnamon Stick
  • 3/4cup freshly ground coffee, preferably a fairly dark-roasted Mexican one


Put a kettle of water on to boil. In a medium (3-quart) saucepan combine the ingredients for the spiced sugar syrup along with 1 cups water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Let steep at least 10 minutes.

Pour through a strainer into a 48-ounce (8 cup) press pot (aka French press pot). Top with the coffee, then fill 3/4 full with boiling water. Allow to steep 5 minutes before pressing the filter down. Serve right away.




  1. I need to try this. I just returned home from Monterrey where I ate lots of awesome food during my visit. One of the most memorable places was a very cool taqueria named El Frijole. I went there for breakfast and they had the most incredible coffee ever. I hope this coffee recipe will be close to what I had.
    When in Monterrey be sure to eat at El Frijoles, you will not be sorry.

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