Café de Olla Syrup
This Café de Olla Syrup captures the cozy, spiced flavors of traditional Mexican café de olla in a versatile syrup. Made with cinnamon, clove, star anise, and orange peel, it’s perfect for sweetening coffee, cocktails, or desserts with a warm, aromatic twist.
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
- Add all ingredients to a small saucepan over medium heat.
- Stir constantly until the sugar dissolves completely, about 3–5 minutes. Avoid simmering or boiling — the goal is to gently melt the sugar and infuse the spices.
- Remove from heat and let the syrup cool to room temperature so the flavors can develop fully.
- Once cooled, strain out the spices and orange peel if preferred.
- Transfer the syrup to a heat-safe jar or bottle and refrigerate.
- Store for up to 2 weeks.
- Use to sweeten coffee or espresso drinks like iced lattes or cold brew, drizzle over pancakes or French toast, or add a spiced touch to cocktails and mocktails.
Notes
- For deeper flavor, steep the spices for 10 minutes before straining.
- If you prefer a stronger citrus note, add a small strip of lemon peel.
- The syrup thickens slightly as it cools — reheat gently if it becomes too dense.
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