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Café de Olla Syrup Recipe — Traditional Mexican Coffee Syrup

Café de Olla syrup in a jar
Servings:

0.25
Cup

Café de Olla Syrup

This Café de Olla syrup brings the warm, spiced flavors of traditional Mexican café de olla into a versatile sweetener. Infused with cinnamon, clove, star anise, and orange peel, it’s ideal for coffee, cocktails, or desserts when you want a cozy, aromatic touch.
Prep:

2 minutes
Cook:

5 minutes
Total:

7 minutes

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Equipment

  • Saucepan
  • Long-handled spoon
  • Fine-mesh sieve
  • Mixing bowl
  • Cutting board
  • Chef’s knife

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, coconut (or brown) sugar, cinnamon sticks, clove, star anise, and orange peel in a small saucepan over medium heat.
  • Stir continuously until the sugar has fully dissolved, about 3–5 minutes. Do not let the mixture simmer or boil; you want to gently melt the sugar and infuse the spices.
  • Remove the pan from the heat and allow the syrup to cool to room temperature so the flavors can develop.
  • When cool, strain out the cinnamon, clove, star anise, and orange peel using a fine-mesh sieve if you prefer a clear syrup.
  • Transfer the syrup to a heat-safe jar or bottle and refrigerate.
  • Store in the fridge for up to 2 weeks.
  • Use the syrup to sweeten coffee or espresso drinks like iced lattes or cold brew, drizzle over pancakes or French toast, or add a spiced note to cocktails and mocktails.

Notes

  • For a deeper infusion, let the spices steep in the warm syrup for 10 minutes before straining.
  • For a brighter citrus flavor, add a small strip of lemon peel along with the orange.
  • The syrup will thicken slightly as it cools; gently warm it if it becomes too viscous.




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