Café de Olla Toddy
Warm spice, cold nights, good company
The short version
Brew strong coffee with cinnamon and cloves, sweeten it with brown sugar, add a shot of tequila, and drink it hot. It's like a warm hug with a kick.
Café de olla is a Mexican tradition — coffee brewed in a clay pot with piloncillo and cinnamon. We turned it into a toddy by adding añejo tequila. The aged tequila brings caramel and vanilla notes that sing with the warm spices. Use piloncillo if you can find it; dark brown sugar works too.
The Numbers
Strong Coffee
6 oz hot
Añejo Tequila
1.5 oz
Piloncillo
1 tbsp (grated)
Cinnamon
1 stick
Cloves
2 whole
Orange Peel
1 strip
What You Need
Step by Step
Brew spiced coffee
3–4 minBrew strong coffee (any method). While hot, steep a cinnamon stick and 2 cloves in it for 3–4 minutes.
Sweeten
Strain out the spices. Stir in grated piloncillo or dark brown sugar until dissolved.
Add tequila
Pour in the añejo tequila and stir gently. Add an orange peel strip.
Serve warm
Pour into a warmed mug. Garnish with a fresh cinnamon stick if you have one.
Pro Tips
Piloncillo is available at most Mexican grocery stores — it's worth seeking out.
Añejo tequila is key. Blanco is too sharp; reposado works in a pinch.
Don't boil the coffee with spices — steep off-heat to avoid bitterness.
This is incredible around a campfire. Just saying.
Brew Log
Heads up — A full brew tracking app is in the works. Save brews, compare batches, and watch your technique sharpen over time. Until then, jot your notes below and copy or print the summary.
Brew Variables
Tasting Notes
Brew Summary
Café de Olla Toddy — Brew Log Date: 2026-03-26 Dose: g | Water: g | Ratio: — Grind: | Temp: | Time: Tasting: Aroma: — Acidity: — Sweetness: — Body: — Finish: — Overall: —
Café de Olla Toddy — Brew Log
Date: ____________________
Brew Variables
Tasting Notes
Record your brew — ¿Por Qué No?
The Nerdy Stuff
You don't need to know any of this to make great coffee. But you're here, so let's get into it.
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