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Mexican Spiced Coffee Syrup for Lattes & Cocktails

Café de Olla Syrup
Servings:

0.25
Cup

Café de Olla Syrup


This Café de Olla Syrup distills the warm, spiced character of traditional Mexican café de olla into a small-batch syrup that’s easy to use. Made with cinnamon, clove, star anise, and bright orange peel, it adds a fragrant, cozy sweetness to coffee, espresso, cocktails, mocktails, desserts, and breakfast dishes. The syrup is quick to make on the stovetop and stores well in the refrigerator, so you can keep a jar on hand to flavor drinks and treats all week. Adjust the spice intensity or citrus notes to your taste for a personalized touch.
Prep:

2
Cook:

5
Total:

7

Equipment

  • Saucepan
  • Long-handled spoon for stirring
  • Fine-mesh sieve or strainer
  • Mixing bowl or jar for cooling
  • Heat-safe jar or bottle for storage

Ingredients

  • ¼ cup water
  • ¼ cup coconut sugar or brown sugar
  • 2 small cinnamon sticks
  • 1 whole clove
  • 1 star anise
  • 2 wide strips of orange peel

Instructions

  • Combine the water, sugar, cinnamon sticks, clove, star anise, and orange peel in a small saucepan set over medium heat.
  • Stir constantly until the sugar dissolves completely, about 3–5 minutes. Keep the heat gentle—do not let the mixture boil. The aim is to melt the sugar and let the spices release their aromas.
  • Remove the pan from the heat and allow the syrup to cool to room temperature. Cooling lets the flavors deepen and meld.
  • If you prefer a clear syrup, strain the mixture through a fine-mesh sieve to remove the spices and orange peel. Otherwise, you can leave them in for a stronger infusion.
  • Transfer the strained syrup to a clean, heat-safe jar or bottle and refrigerate. Label with the date if desired.
  • Store refrigerated for up to two weeks. The syrup will thicken slightly as it cools; if it becomes too dense, warm gently before using.
  • Use the Café de Olla Syrup to sweeten coffee, drip coffee, espresso drinks, cold brew, or lattes. It also works beautifully drizzled over pancakes, waffles, oatmeal, or yogurt, and as a spiced sweetener in cocktails and mocktails.

Notes

  • For a deeper, more pronounced spice character, let the spices steep in the warm syrup for up to 10 minutes before straining. Taste as you go so the syrup doesn’t become overpowering.
  • If you prefer a brighter citrus note, include a thin strip of lemon peel in addition to or instead of orange peel. Remove the peel after cooling to avoid bitter pith.
  • To adjust sweetness, swap part of the coconut or brown sugar for maple syrup or honey after cooking; add these sweeteners to taste when the syrup is cool enough to handle.
  • The syrup will thicken slightly when chilled. If it becomes too viscous, warm it briefly in a saucepan or microwave until pourable, then cool slightly before serving.
  • Variations: Try adding a small piece of fresh ginger for warmth, a pinch of ground nutmeg for complexity, or a vanilla bean for richness. Reduce or increase star anise or clove to tune the flavor.
  • Serving ideas: Stir a spoonful into your morning coffee or latte, mix with cold brew for an iced café de olla, brush over roasted fruit, drizzle on desserts like flan or panna cotta, or add to cocktail shaker recipes for a spiced sweetener.
  • Storage: Keep refrigerated in a sealed jar for up to two weeks. If mold or off-odors appear, discard the syrup. Always use clean utensils to avoid contamination.
  • Batch scaling: This recipe makes a small amount ideal for flavoring drinks. Multiply the ingredients proportionally to make larger batches for entertaining or frequent use.

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