Yield: 4
Café de Olla Recipe (Cinnamon Mexican Coffee)
Full of warm spices and piloncillo, this Mexican cinnamon coffee is an homage to Mexican flavors and the perfect morning drink.
Ingredients
- 5 cups water
- 1 small orange peel
- ½ large cinnamon stick
- 1 whole clove
- ½ star anise pod
- 1 cardamom pod
- 5 tablespoons piloncillo, roughly chopped
- ½ tablespoon dried hibiscus flowers
- 1 1/2-3 tablespoons instant coffee, depending on how strong you like it.
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Instructions
- Add the water to a pot or kettle. Bring it to a boil over high heat. Reduce the heat to medium and let it simmer.
- Throw the orange peel into the water and stir it around for 1 minute. Add the cinnamon stick.
- Place the whole clove, star anise, cardamom, and piloncillo in the pot. Stir well until the piloncillo is fully dissolved.
- Add the hibiscus and coffee. Mix to combine. Reduce the heat to low and let it simmer for 3-4 minutes. Serve and enjoy.
Notes
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Clay Pot: Part of the flavor comes from a traditional Olla De Barro (earthen clay pot). If you can find one or already have one, use it.
Clay Mugs: If you want to go the extra mile, you can also serve it in traditional Jarritos (clay mugs). While not as traditional, these are the clay mugs I used in these photos.
Nutrition
Serving: 1, Calories: 4kcal, Carbohydrates: 1g, Sodium: 13mg, Fiber: 1g