Café de Olla
A traditional Mexican coffee brewed in a clay pot with piloncillo (brown sugar cones) and cinnamon, passed down through generations. No coffee maker needed — just a pot and a few simple ingredients for an aromatic, flavorful cup.
A traditional Mexican coffee brewed in a clay pot with piloncillo (brown sugar cones) and cinnamon, passed down through generations. No coffee maker needed — just a pot and a few simple ingredients for an aromatic, flavorful cup.
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Heat the water, cinnamon, piloncillo (brown sugar cones), and clove (optional) in a medium cooking pot (made from clay, preferably).
Bring to a boil over medium heat and cook until the piloncillo has completely dissolved, approximately 5 to 7 minutes.
Turn off the heat when the water is boiling, add the ground coffee and stir well.
Cover the pot and let it rest off the heat for 10 minutes.
Before serving, strain the coffee through a strainer and serve hot.
