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Loading...Traditional Mexican clay pot coffee is a soul-warming spiced brew slowly infused with cinnamon, cloves, and piloncillo unrefined cane sugar. The unglazed earthenware vessel imparts a subtle earthy note that no metal pot can replicate, making it the signature morning ritual across central Mexico. Best enjoyed steaming hot from a small clay mug first thing in the morning.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 mugs (about 6 oz each)
Nutrition Facts
Per serving (estimated)
- 75 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 19 gCarbs
- 0 gFiber
- 17 gSugar
- 0 gProtein
- 15 mgSodium
- 70 mgPotassium
- 25 mgCalcium
- 0.3 mgIron
- 0.5 mgVitamin C
- 3 mcgVitamin A
Ingredients
For the spiced base
- 4 cups (960 ml) filtered water
- 1/2 cup (100 g) piloncillo, chopped (or firmly packed dark brown sugar)
- 2 Mexican canela cinnamon sticks
- 2 whole cloves
- 1 whole star anise (optional)
- 1 wide strip orange peel, white pith removed
For the coffee
- 3 tablespoons (18 g) coarsely ground dark roast coffee
- 1 pinch of fine sea salt
Directions
- Place the water, chopped piloncillo, cinnamon sticks, cloves, star anise, and orange peel into an unglazed Mexican clay pot (olla de barro) or a small heavy saucepan over medium heat.
- Bring to a gentle boil, stirring occasionally with a wooden spoon until the piloncillo fully dissolves, about 3 to 4 minutes.
- Reduce the heat to low and simmer gently for 5 minutes so the spices release their oils and the liquid reduces slightly and darkens.
- Remove the pot from the heat, lift out and discard the orange peel, then sprinkle the ground coffee and salt evenly over the surface of the spiced liquid.
- Cover the pot and let the coffee steep off the heat for 4 to 5 minutes; resist the urge to stir so the grounds can settle to the bottom.
- Skim any crema or foam that rises to the surface with a spoon and discard.
- Strain slowly through a fine mesh strainer (lined with cheesecloth if you want a cleaner cup) into warm clay mugs or heatproof cups.
- Serve immediately, garnishing each mug with a fresh cinnamon stick stirrer if desired.
Cook’s Notes
- For the most authentic flavor, brew in an unglazed Mexican clay pot (olla de barro); warm it gradually over low heat to prevent cracking from thermal shock.
- Mexican canela (Ceylon-style) cinnamon is softer, lighter, and more delicate than the common Cassia variety commonly sold in U.S. grocery stores.
- Piloncillo unrefined cane sugar is non-negotiable for true flavor; if substituting, firmly pack the dark brown sugar and add a teaspoon of molasses.
- Do not squeeze or press the spent grounds in the strainer; let gravity do the work so the cup stays clean and sediment-free.
- Leftovers keep covered in the refrigerator for up to 2 days and reheat beautifully, as the spice profile continues to deepen overnight.
