Cafe de Olla Latte Recipe – Mexican Spiced Coffee

Equipment

• Saucepan
• Measuring spoons
• Mug
• Fine mesh strainer or sieve
• Espresso maker or strong coffee brewer
• Milk frother or small whisk (optional)

Ingredients

For the Café de Olla Simple Syrup:

• ½ cup water
• ½ cup grated piloncillo or packed brown sugar
• 1–2 small cinnamon sticks
• 1 whole clove
• Thin strip of orange peel (avoid the bitter white pith)

For the Latte:

• 1–2 shots hot espresso (about 2 oz total)
• ½ cup vanilla creamer (dairy or plant-based)

For the Garnish:

• Cinnamon stick
• Light dusting of ground cinnamon

Instructions

1. Combine the syrup ingredients: In a small saucepan, add ½ cup water, ½ cup grated piloncillo (or brown sugar), 1–2 cinnamon sticks, the whole clove, and a thin strip of orange peel.
2. Simmer gently: Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Allow it to simmer lightly for 5–7 minutes until it thickens slightly and becomes very fragrant.
3. Steep and strain: Remove the pan from the heat and let the syrup steep for about 2 minutes. Strain the syrup through a fine mesh sieve to remove the spices and orange peel. Transfer the syrup to a small container and set aside. The recipe makes extra syrup—keep it refrigerated for later use.
4. Brew espresso: Prepare 1–2 shots of hot espresso (about 2 oz total) and pour them into your mug.
5. Sweeten the espresso: Stir in 1½–2 tablespoons of the café de olla syrup to the espresso, adjusting the amount to suit your taste. Start with less and add more if you prefer a sweeter drink.
6. Warm the creamer: Heat ½ cup of vanilla creamer over low heat until it is steaming but not boiling. If you like a frothier latte, use a milk frother or whisk vigorously to create foam.
7. Combine and garnish: Pour the warm creamer over the sweetened espresso and stir gently to combine. Garnish with a cinnamon stick or a light dusting of ground cinnamon. Serve immediately and enjoy.

Notes, Tips & Variations

• The café de olla syrup keeps well in a sealed container in the refrigerator for up to 2 weeks. Reheat gently before using.
• Piloncillo has a deep, molasses-like flavor; if you don’t have it, dark brown sugar is an excellent substitute. Adjust the amount to taste.
• For a dairy-free latte, use a plant-based vanilla creamer such as oat or almond creamer. These froth well when warmed.
• If you don’t have an espresso maker, use very strong brewed coffee (about double strength) as an alternative.
• To make a larger batch of syrup, keep the same ratio of sugar to water and increase quantities. The spices can be reused for multiple batches but replace them if the flavor weakens.
• For an extra warming twist, add a pinch of ground nutmeg or a slice of star anise while simmering the syrup.
• Control sweetness by adding syrup gradually. Piloncillo imparts a rich, caramel-like taste so a little goes a long way.
• To create a café-style top, froth the creamer before pouring and spoon the foam on top of the latte.

Storage and Make-Ahead

The piloncillo syrup is the easiest component to make ahead. Store it chilled in a glass jar; it will thicken slightly when cold, so warm it briefly before adding to hot coffee. Prepared espresso is best consumed immediately, so brew fresh just before serving. Leftover warm creamer should be refrigerated and used within a day.

Serving Suggestions

Serve this latte with a small sweet bread or pastry to complement the cinnamon and orange notes. It also pairs nicely with a simple fruit salad or cookies for a mid-morning treat.