Mexican Coffee

Mexican coffee takes only a little more time to make than regular coffee—so why not make that morning or afternoon coffee really special? To make a mug, you’ll employ the neat trick of adding cinnamon right in with the coffee grounds as they brew. Then, you’ll top off each mug with a small amount of warm, sweetened and spiced milk that turns every sip into a creamy treat. Mexican coffee is delicious on its own, but it’s even better topped with whipped cream and chocolate shavings.

What is Mexican coffee?

Traditional Mexican coffee, called café de olla, is made by brewing or steeping ground coffee with cinnamon, orange and sometimes additional spices like cloves or anise. It’s sweetened with a type of sugar called piloncillo, which is a dark, unrefined sugar that’s common in Mexican cooking. In some versions of the drink, roasted cacao beans or ground almonds are added to the coffee mixture. Authentic café de olla is served in small clay cups or pots that give the coffee an earthy flavor.

Our Mexican coffee recipe is closer to the version found in American cafes, which includes the addition of a hot milk mixture made with cocoa, orange peels and sugar. To make it even easier, our recipe calls for dark brown sugar instead of piloncillo.

Mexican Coffee Ingredients

Nancy Mock for Taste of Home

• Ground coffee: I prefer a medium roast, but you can choose your favorite type and brand of coffee. Dark roasts will give the drink a more bitter taste.
• Cinnamon: Adding the ground cinnamon in with the ground coffee infuses the brew with spice. For a more authentic approach, use the Ceylon type of cinnamon, which is known as canela in Mexico.
• Evaporated milk: Because evaporated milk is a heat-concentrated product made from regular milk, it’s rich with caramel notes, and it gives Mexican coffee its creamy texture. Half-and-half cream can be substituted for evaporated milk, if necessary.
• Brown sugar: Dark brown sugar is close in flavor to piloncillo. However, light brown sugar is also fine to use.
• Cocoa powder: Just a tablespoon of your favorite cocoa powder is all that’s needed to give the coffee drink a milk-chocolate flavor.
• Salt: Just a little pinch of salt makes all of the flavors in the drink pop. It dissolves quickly in the hot milk mixture.
• Cayenne pepper: This optional ingredient gives Mexican coffee a hint of heat that works so well with the coffee and chocolate.
• Orange peel: Add a tiny piece of orange peel to the simmering milk to impart a mild (but delicious!) orange flavor.
• Extracts: Dashes of vanilla and almond extracts are an option to give the coffee even more flavor. The almond extract is a nod to some varieties of traditional café de olla that are brewed with ground almonds.

Directions

Step 1: Brew the coffee

Nancy Mock for Taste of Home

Line the basket of your drip coffee maker with a coffee filter. Add the ground coffee and cinnamon to the filter. Pour the water into the tank, then brew the coffee according to the manufacturer’s directions.

Step 2: Simmer the milk mixture

Nancy Mock for Taste of Home

While the coffee brews, pour the evaporated milk, dark brown sugar, cocoa powder, salt and cayenne pepper (if using) into a small saucepan. Whisk to combine the ingredients, then add the orange peel to the saucepan. Set the pan over medium-low heat on the stove and stir the milk mixture often until it comes to a simmer. Move the pan off of the heat. Stir in the vanilla and almond extracts, if you decide to use them. Remove and discard the orange peel.

Step 3: Assemble the coffees

Nancy Mock for Taste of Home

Divide the brewed coffee between four mugs or heatproof Irish coffee glasses. Whisk the hot milk mixture again, then pour some into each cup. (About 2 ounces per cup, or less if you like your coffee a little stronger.) Stir to combine the coffee and milk.

Step 4: Garnish and serve

Nancy Mock for Taste of Home

If you like, top the glasses with optional ingredients like whipped cream, a sprinkle of cinnamon, chocolate shavings or a cinnamon stick. Serve Mexican coffee while it’s hot.

Editor’s Tip: Citrus spirals and other easy cocktail garnishes would work for mugs of Mexican coffee, too.

Nancy Mock for Taste of Home

Mexican Coffee Variations

• Add more spices: Before simmering, drop a whole star anise pod, a couple of whole cloves or a pinch of ground cloves into the milk mixture. Remove the whole spices before serving.
• Turn it into a cocktail: Adding a little store-bought or homemade Kahlua or chocolate liqueur to Mexican coffee makes it a perfect winter afternoon or after-dinner drink.
• Serve it iced: Let the coffee and milk mixture cool, then store them separately in the fridge. Once they’ve cooled, assemble the drinks and serve them over ice.

Mexican Coffee Tips

Nancy Mock for Taste of Home

Can you make the Mexican coffee mix ahead of time?

Yes, the components of Mexican coffee can be made in advance. The coffee with cinnamon can be brewed ahead of time and stored in the fridge, and the milk mixture can also be simmered in advance, then cooled and refrigerated. Reheat the coffee and milk mixture in a saucepan on the stove or in cups in the microwave.

What’s the best way to brew coffee for Mexican coffee?

Brewing coffee with cinnamon for Mexican coffee in a drip machine is an easy way to whisk up this warm, spiced drink. If you prefer, you could try adding coffee grounds and cinnamon to other types of coffee makers like a moka pot, a pour-over coffee maker or a French press.

What’s the best type of glass to use for a Mexican coffee?

One option is to keep things simple and serve Mexican coffee in the same mugs you use for regular cups of joe. To make the drink look more special and fancy, serve Mexican coffee in an Irish coffee glass, which is a clear glass with a pedestal and handle, topped with plenty of whipped cream. For a more authentic approach, shop for traditional Mexican ollas, which are small cups made of brown terra cotta.

What else can you serve with Mexican coffee?

Mexican coffee’s cinnamon flavor and light sweetness mean it’s especially delicious when served in the morning with breakfast pastries, or as an afternoon pick-me-up with dessert. Traditional Mexican recipes like conchas, sweet breads, homemade churros, fried ice cream or a slice of pan de muerto would all make great partners.