Café de Olla

This traditional Mexican coffee is prepared by brewing ground coffee in a mixture of cinnamon-infused water that is generously sweetened with piloncillo—unrefined sugar cane. The coffee is traditionally prepared in clay pots, and it is believed that original versions were additionally enriched with roasted cocoa beans, while other variations may employ anise, clove, or orange zest.

Apart from Mexico, café de la olla has become popular in the United States, predominantly in the areas with large Mexican communities.