Looking for a way to bring the bold, comforting flavor of Mexican café de olla into your daily routine? This cafe de olla syrup is exactly what you need. Made with piloncillo, cinnamon, cloves, and strong coffee, it’s a sweet, spiced concentrate that turns any ordinary cup into something extraordinary. Whether you’re stirring it into lattes, drizzling over pancakes, or using it in cocktails, this syrup captures the soul of a beloved tradition in every drop. In this post, I’ll show you how to make it, store it, and savor it—just like my family has for generations.
Table of Contents
Table of Contents
Cafe de Olla Syrup Recipe – Bold, Spiced Mexican Flavor in Every Drop
A Taste of Tradition: Café de Olla Reimagined
Hi, I’m Clarice. I’m a wife, mom, and home cook living in a multigenerational home with my husband, our daughter, my mother, and our family’s soul—Grandma. My love for Mexican desserts and flavors began in our kitchen, where Grandma would brew her café de olla every morning. The scent of cinnamon and piloncillo simmering in a clay pot was how we all knew the day had started.
Café de olla wasn’t just coffee—it was a moment of connection. Grandma would pour it slowly, letting the steam rise as she shared stories from her hometown in Michoacán. I loved how she added clove, orange peel, and a touch of anise, each ingredient a reminder of home.
Now, mornings are busier, and I don’t always have time to steep a full pot of café de olla. But I’ve found a way to bottle that same magic in this cafe de olla syrup. It’s rich, deep, and just as comforting, whether I’m stirring it into my morning coffee or using it to sweeten a flan.
This recipe keeps that spirit alive and makes it easy for busy women like me to stay connected to tradition, one spoonful at a time. And just like Grandma taught me—it’s all about the love you pour into it.
What Goes Into Cafe de Olla Syrup – The Heart of the Flavor
The Core Ingredients That Define Flavor
The bold flavor of cafe de olla syrup comes from simple, powerful ingredients—each one steeped in tradition. Here’s what you’ll need:
- 1 ½ cups of water
- ¾ cup piloncillo (or dark brown sugar if unavailable)
- 1 cinnamon stick (preferably Ceylon)
- 3 whole cloves
- 1 star anise (optional, but adds depth)
- 1 strip of dried orange peel (or fresh, if preferred)
- ½ cup strong brewed Mexican coffee (or espresso)
- 1 teaspoon vanilla extract (optional, for added richness)
Piloncillo is the soul of this syrup—it’s an unrefined cane sugar with deep molasses notes. Cinnamon and cloves bring the spice, while orange peel adds brightness and balance. Mexican coffee, often bold and lightly spiced, pulls everything together with a smooth, bitter touch.
If you love the rustic flavor of cinnamon and clove together, you’ll also enjoy how I use these same spices in my buñuelos recipe, another nostalgic favorite.
Tips on Sourcing Authentic Ingredients
You can usually find piloncillo, whole spices, and Mexican coffee at Latin grocery stores or online. Look for cone-shaped piloncillo for authenticity, and always choose Ceylon cinnamon over cassia—it’s more fragrant and less harsh.
If you’re short on time, feel free to swap the orange peel for a few drops of orange extract or use ground cinnamon in a pinch. Just keep in mind that whole spices give a cleaner, smoother flavor when simmered.
Once you’ve gathered everything, you’re just a few steps away from a syrup that turns your morning coffee, desserts, and even cocktails into something rooted in tradition—and ready for your table.
How to Make Cafe de Olla Syrup – A Simple Process with Soul
Simple Steps, Big Flavor Payoff
Making cafe de olla syrup at home is easier than you think. With just a few pantry staples and a little simmering, you’ll create a syrup that keeps beautifully and adds instant Mexican warmth to anything you pour it on.
Step 1: In a medium saucepan, combine 1½ cups of water, ¾ cup piloncillo (or dark brown sugar), 1 cinnamon stick, 3 whole cloves, 1 star anise (optional), and the strip of orange peel.
Step 2: Bring the mixture to a gentle boil over medium heat. Stir occasionally to help the piloncillo dissolve.
Step 3: Once boiling, reduce the heat and let it simmer uncovered for 10–15 minutes. The liquid should reduce slightly and thicken.
Step 4: Add ½ cup of strong brewed Mexican coffee. Stir and simmer for another 5 minutes.
Step 5: Remove from heat. Let the syrup steep for 10 minutes so the flavors deepen even more.
Step 6: Strain through a fine mesh sieve or cheesecloth into a glass jar. Discard the solids.
Step 7: Add 1 teaspoon vanilla extract (if using), stir, and let cool completely before sealing and refrigerating.
Now you’ve bottled the essence of café de olla in syrup form. Store in the fridge and use within 2–3 weeks.
For a deeper dive into infusing syrups and flavoring techniques, take a look at my cinnamon simple syrup guide, which pairs beautifully with hot or iced drinks.
Troubleshooting & Flavor Customization
If your syrup gets too thick, add a splash of water and reheat gently. Too sweet? Add more coffee. Want a bit of heat? Try a pinch of crushed chili.
This syrup is yours to play with, just like Grandma taught me—taste, adjust, and make it your own.
Serving, Variations, and Storing – How to Enjoy Cafe de Olla Syrup Anytime
Creative Ways to Use Café de Olla Syrup
This cafe de olla syrup is more than a coffee sweetener—it’s a flavor bomb that enhances drinks and desserts with warm, spiced depth. Here are some of our family’s favorite ways to use it:
- Stir it into lattes, cold brew, or espresso for an instant café de olla experience without brewing a full pot.
- Drizzle over pancakes, waffles, or French toast for a sweet, aromatic twist—especially amazing with my concha French toast.
- Glaze roasted sweet potatoes or pork for a savory-sweet finish.
- Add to cocktails like spiked iced coffee, bourbon drinks, or even a mezcal sour.
- Mix into whipped cream or frosting for a layered spice note in cakes.
This syrup is rich, so a little goes a long way. It’s a fantastic secret ingredient for elevating even the simplest recipes.
Storage Tips and Flavor Variations
Once fully cooled, store your syrup in an airtight glass jar or bottle in the fridge. It will keep for up to 3 weeks. Shake before each use, as natural spices may settle.
You can also freeze it in ice cube trays for longer storage. Just pop out a cube when needed.
Want to get creative? Here are some easy variations:
- Add a vanilla bean while simmering for extra warmth.
- Swap orange peel for lemon or lime to brighten the flavor.
- Infuse with a dried chili for a subtle, smoky heat.
- Use decaf coffee if you plan to serve it in late-night desserts or drinks.
FAQs About Cafe de Olla Syrup
What is de olla syrup?
De olla syrup is a concentrated sweet syrup inspired by traditional Mexican café de olla. It captures the same rich flavors of cinnamon, piloncillo, cloves, and strong coffee in a pourable form. Perfect for lattes, desserts, or gifting, it’s a shortcut to enjoying that classic taste without brewing a full pot.
What gives Café de Olla its flavor?
The signature flavor comes from a blend of piloncillo (Mexican cane sugar), cinnamon sticks, cloves, and sometimes star anise or orange peel. When these are simmered together with bold Mexican coffee, they create a deep, spiced aroma that defines café de olla.
What do they put in a Café de Olla?
A traditional café de olla includes water, ground or whole Mexican coffee, piloncillo, cinnamon, cloves, and sometimes other spices like anise or citrus peel. It’s traditionally brewed in a clay pot (“olla”) for an earthy, warm flavor.
What is coffee syrup made of?
Coffee syrup is usually made by simmering brewed coffee with sugar until it thickens into a pourable syrup. In cafe de olla syrup, the sugar is piloncillo, and it’s infused with spices to give it a uniquely Mexican twist.
Conclusion: A Spoonful of Tradition, Anytime
This cafe de olla syrup is more than a recipe—it’s a bottle of warmth, memory, and cultural connection. Whether you’re stirring it into your morning cup, gifting it to friends, or drizzling it over dessert, it’s a beautiful way to bring a beloved tradition into modern kitchens.
Grandma always said love is best served warm. I hope this syrup finds its way to your table—and your heart.
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Cafe de Olla Syrup Recipe – 1 Sweet Tradition You’ll Love
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 cup 1x
- Category: Syrups, Drinks
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
Cafe de olla syrup is a thick, spiced syrup inspired by traditional Mexican café de olla. Made with piloncillo, cinnamon, cloves, and strong coffee, it’s perfect for sweetening drinks, drizzling over breakfast, or giving as a gift.
Ingredients
1 ½ cups water
¾ cup piloncillo (or dark brown sugar)
1 cinnamon stick (preferably Ceylon)
3 whole cloves
1 star anise (optional)
1 strip dried orange peel
½ cup strong brewed Mexican coffee
1 teaspoon vanilla extract (optional)
Instructions
1. In a medium saucepan, combine water, piloncillo, cinnamon, cloves, star anise, and orange peel.
2. Bring to a boil over medium heat, stirring to dissolve piloncillo.
3. Reduce heat and simmer uncovered for 10–15 minutes until it reduces slightly.
4. Add the brewed coffee and simmer another 5 minutes.
5. Remove from heat and let steep for 10 minutes.
6. Strain through cheesecloth or mesh sieve into a jar.
7. Stir in vanilla extract if using. Let cool before sealing.
Notes
Store syrup in a glass jar in the fridge for up to 3 weeks.
Great in coffee, cocktails, or over pancakes.
Add chili, vanilla bean, or lemon peel for variations.
Nutrition
- Serving Size: 1 tbsp
- Calories: 45
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg