Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee

Café de Olla
6 servings
Pati Jinich
Course: Drinks
Cuisine: Mexican
Keyword: brown sugar, ceylon, cinnamon, coffee, pati's mexican table, piloncillo
Author:Pati Jinich
Cook Time: 15 minutes
Total Time: 15 minutes
Spiced Sweet Mexican Coffee recipe from Pati's Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”


  • 8 cups water
  • 6 tablespoons coarsely ground dark-roasted coffee beans
  • 8 tablespoons grated or finely chopped piloncillo or dark brown sugar, or to taste
  • 1 ceylon or true cinnamon stick

To Prepare

  • Bring the water to a rolling boil in a pot. Reduce the heat to low and add the coffee, piloncillo and cinnamon stick. Simmer partially covered for about 10 minutes, stirring occasionally, then turn off the heat and let sit, covered, for 5 minutes.
  • Strain through a fine sieve or cheesecloth and serve. Alternatively, remove the cinnamon stick and pour the drink into a French press; press down on the plunger and serve.

33 comments on “Spiced Sweet Mexican Coffee

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  1. This coffee is AMAZING!!!!!!! The smell of it simmering on the stove sent me down memory lane. It’s like I was transported back to my abuela’s kitchen and I was a little girl again! I will definitely be making this again!

  2. I love watching your show for the history of Mexican cuisine, your family dynamic, and the recipes! This is the first recipe that I’ve tried and it is great! I will definitely try more!

  3. Do you percolate the coffee in a basket it just put the ground coffee, cinnamon stick and sugar in the stove top coffee pot without the basket?
    Thank you so much

  4. I have never seen the show, just late night googling recipes I wanted to try. After finding your site you better believe you have a new viewer. Thank you from Chef Burgin!

  5. Pati!!!!!!! We luv your show!!!! My boyfriend and I are FOODIES to the max. This looks soooooo good. Thank you for your great show and for introducing us to the most amazing recipes. Paul and Jaci from Imperial MO

  6. Hi Pati,

    First, I have to say thank you for the wonderful world you have introduced me, and many others to. Second, I found a small shortcut for this amazing coffee; only because I am addicted to my “pre-set” time option for brewing coffee on my coffee maker. I add the canela and piloncillo to the pot of my Mr Coffee and when it brews (I have to set the time for 5:30 a.m. oy!) it (almost) makes an instant Spiced Sweet Mexican coffee. It isn’t quite as good as using the traditional method, but it is a close second, and a fabulous thing to wake up to. I spoil myself by doing the traditional method on weekends. Thanks again!!!
    p.s. I am making shrimp cocktail pacifico tomorrow for my “stereotypical” beef and potato eating, mid-western neighbors…they will see the error in their ways after eating that yummy dish. 🙂

  7. Hey Patti! We adore using your wonderful recipes here at our ministry ranch! My husband loves to cook mexican and you have inspired some new ideas! We are trying your french toast for Easter! Can’t wait!!! God’s blessings to you and your family.
    Lee and Dan

  8. Hi Pati, do you put the coffee beans in the press? I don’t have one, but will get one to try this. So you leave the beans kind of chunky? Grind them in a spice blender? Thank you.

    1. Thanks, Wanda! Yes it can, absolutely. Once it has simmered, remove the cinnamon stick, pour onto coffee press, and press on…