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overhead picture of Mexican coffee with cream and foam; clay mug with black Mexican coffee on a rustic table

Mexican Coffee

This spicy Mexican coffee (cafe de olla) is warm, aromatic, and slightly sweet - and it's a cinch to make!
Prep Time 0 minutes
Cook Time 10 minutes
Course Breakfast, Drinks
Cuisine Mexican
Servings 4

Ingredients
  

  • 5 c. water
  • c. molasses
  • 2 cinnamon sticks or 1 tsp. ground cinnamon
  • 5 cloves or ½ tsp. ground cloves
  • ¼ tsp. ground ginger optional
  • ½ c. ground coffee

Instructions
 

  • In a clay pot or medium saucepan, add the water, molasses, and spices and turn to medium-high heat. Bring to a low boil and remove from heat. Stir and then strain the spices, reserving the liquid.
  • Add the ground coffee to a French press and use the liquid from the stove to brew: Pour the liquid over the coffee grounds in a circular motion, pouring just enough to saturate them at first. Let the grounds bloom for a few seconds before adding more liquid. Then pour the rest of the liquid in, set the lid and filter on at the top, and let the coffee steep for 3-4 minutes. After it has steeped, push the filter down and serve. Enjoy black or add cream.
  • If using an Aeropress instead of a French press: Add 1 Aeropress scoop of coffee for every 1 cup of liquid. Place the coffee in the Aeropress, making sure it’s level. Pour just enough liquid to saturate the grounds and let sit for about 10 seconds to bloom. Add the rest of the liquid, give a slight stir, and let sit for another 10-20 seconds. Push the plunger to extract the coffee into your cup. Drink as is or add additional hot liquid to create more of an Americano. Enjoy black or add cream.
  • Any leftover spiced liquid can be stored in a jar in the fridge and reheated as needed.
Keyword cafe de olla, coffee