How to Make Café de Olla for Day of the Dead
Café de olla is a traditional coffee preparation method that originated in Mexico. It combines ground coffee with warm spices and rich unrefined sugar, making it a popular beverage during the colder months of the year and during Day of the Dead celebrations.
What Is Cafe de Olla? Exploring Its Mexican Roots
You may be shocked to learn that the origins of café de olla go back to the 1900s, during the Mexican Revolution. Women known as the Adelitas, named after Adela Velarde Pérez, played a large role in the Mexican Revolution, taking on jobs like setting up camps, taking care of wounded soldiers, feeding soldiers, and even participating in combat.
During this time, it is believed the Adelitas would make a sweet, spiced coffee to help fighters keep up their stamina. They would make this coffee with sugar and traditional spices, mixing it all together in a clay pot, known as an olla.
This drink has been kept alive throughout Mexico and continues to be passed down through generations. Ingredients can vary by family, and the clay pot may not be as common, but this continues to be an important cultural marker and tradition for the people of Mexico.
Why Is Cafe de Olla Coffee Served on Day of the Dead?
Día de Muertos, also known as Day of the Dead, is a Mexican tradition and holiday that is celebrated every year on November 1st and 2nd. Loved ones who have passed away are remembered and honored during celebrations and family get-togethers.
One of the most well-known traditions involves building an altar that holds the ofrenda (offering) meant to welcome and honor those deceased loved ones. The ofrenda typically includes the favorite food and drinks of loved ones who have passed on, so it’s common to see café de olla as part of the ofrenda.
Families getting together to celebrate the occasion will typically prepare café de olla for guests because its warm flavors and rich aroma give off a sense of comfort. The taste is often linked to warm memories of other gatherings and has become a holiday tradition.
Cafe de Olla Recipe: Ingredients You’ll Need
To make café de olla, there are a few ingredients you can’t leave out, and a few optional ones:
- Ground coffee: Typically dark roast coffee, but this is up to your preference
- Piloncillo: Unrefined Mexican cane sugar that typically comes in cone shape. It gives the coffee a rich, caramel-like sweetness.
- Cinnamon: Ceylon cinnamon, also known as canela or Mexican cinnamon. It’s more aromatic and has a milder and sweeter flavor than the Cassia variety.
- Water: Used to simmer the sugar and spices, and then brew the coffee.
- Additional Spices: Can include cloves, star anise, and orange peel for added flavor and aroma.
Traditionally, café de olla is made in a clay pot, and some argue that it gives the coffee additional flavor, but you can make it in a regular pot or saucepan.
How to Make Cafe de Olla Step by Step
To make café de olla at home, follow this easy recipe:
Servings: 4 cups
Ingredients:
- 4 cups water
- ½ cup coarsely ground organic dark roast coffee
- ¼ cup piloncillo
- 2 cinnamon sticks
Optional:
- 1 star anise
- 2 whole cloves
- 2 strips of fresh orange peel
Instructions:
- In a medium saucepan, combine the water, piloncillo, cinnamon sticks, and any additional spices you’re including. Bring to a gentle boil over medium heat and gently stir to dissolve the piloncillo.
- Reduce the heat to low and let the mixture simmer for 5 minutes.
- Remove from the heat and stir in the ground coffee. Cover the saucepan and let it steep for 4-5 minutes.
- To serve, strain through a fine mesh strainer or coffee filter to ensure no coffee grounds end up in the final cup.
What Makes Cafe de Olla Coffee Different?
The uniqueness of café de olla comes from its origins as well as the traditional preparation method and flavor.
The most traditional preparation method includes a clay pot over an open flame, which many claim gives it better flavor. Its unique flavor can also be achieved through stovetop preparation in a regular, modern pot or saucepan.
The inclusion of piloncillo instead of refined white sugar adds to its rich sweetness, while the addition of Mexican cinnamon gives it its distinct warm aroma and taste. Star anise, cloves, and orange peel give the coffee additional flavor and warmth, but aren’t necessary.
The tradition and cultural significance of this coffee also add to its uniqueness, making it much more than a flavored coffee option.
How to Serve Cafe de Olla During Day of the Dead
Café de olla is often included in the ofrendas prepared for Day of the Dead, but it is also a popular drink during celebrations and get-togethers.
Ideally, café de olla should be served warm, and you’ll often see it served in a clay mug, adding to the cultural experience. It is served with pan dulce, also known as Mexican sweet bread, and especially alongside pan de muerto, a typical Mexican sweet bread that is only available during this time of year.
However you like to prepare your café de olla, there’s always room to make adjustments. The point is to make a drink that feels warm and comforting, and to keep tradition and history alive.
