An Introduction
Café de Olla is a traditional Mexican coffee recipe, named after the use of a clay pot. The Carajillo is a mix of coffee with the Spanish liqueur Licor 43. Combine the two and you get a deliciously sweet dessert cocktail to enjoy.
Use our café de olla recipe to nail the most important detail of this cocktail and then tailor the amount of Licor 43 to your tastes.
What you’ll Need:
Clay (or metal) pot
Piloncillo (or brown sugar)
Cinnamon sticks
Whole coffee beans
Licor 43
Coffee grinder
Filtered water
Coffee mug
Brew Time
20 min
Servings
4 cups
Step 1
Add 4 cups of filtered water, 3 ounces of a piloncillo cone or brown sugar, and a cinnamon stick to the clay pot, or alternatively stainless steel if you don’t have clay.
Step 2
Turn on the stove at medium-high heat until the piloncillo dissolves. Grind approximately 4 tablespoons of coffee while you wait.
Step 3
Once the piloncillo dissolves and the water starts boiling, add the coffee grounds, and stir well.
Step 4
Cover the pot and turn off the flame, leaving the coffee to sit for about 5 minutes. Use a ladle to scoop out the coffee and pour it through a colander or strainer into the cup.
Step 5
Add 2 oz of Licor 43 and stir.
