Cafe de Olla Latte
This Café de Olla Latte blends combines espresso with warm cinnamon, piloncillo, and citrus notes for a cozy Mexican-inspired coffee. Finished with creamy vanilla creamer, it’s aromatic, lightly spiced, and perfect for slow mornings or an afternoon pick-me-up.
Equipment
Ingredients
For the Café de Olla Simple Syrup:
- ½ cup water
- ½ cup grated piloncillo or brown sugar
- 1-2 small cinnamon sticks
- 1 whole clove
- Thin strip of orange peel
For the Latte:
- 1 –2 shots hot espresso, about 2 oz total
- ½ cup vanilla creamer
For the Garnish:
- Cinnamon stick
- Light dusting of ground cinnamon
Instructions
- Add the water, piloncillo (or sugar), cinnamon stick, clove, and orange peel to a small saucepan.
- Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Let it simmer gently for 5–7 minutes until slightly thickened and very fragrant. Remove from heat and let steep for another 2 minutes, then strain and discard the spices. Set the syrup aside. This makes extra syrup for future drinks.
- Brew your espresso shots and pour them into a mug.
- Add 1½–2 tablespoons of the café de olla syrup to the espresso, adjusting to taste depending on how sweet you like it.
- Warm the creamer over low heat until steaming but not boiling. Gently froth the creamer if desired.
- Pour the warm creamer over the sweetened espresso and stir gently to combine.
- Finish with a cinnamon stick or a light dusting of cinnamon and serve hot. Enjoy!
Notes
- The syrup makes extra and stores well in the fridge for up to 2 weeks.
- Adjust sweetness gradually – piloncillo has a deep, rich flavor.
- Froth the creamer for a café-style finish.
- Add a pinch of nutmeg for an extra warm spice note.
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