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Sweet cinnamon coffee: Cafe de olla by Karen Hursh Graber © 2004

Sweet cinnamon coffee is a great early-morning energy booster, as well as a good beverage for those who need to stay awake later in the day. My husband calls it "funeral coffee" because cafe de olla is always served at the velorios — all-night wakes — with large trays of sweet rolls.


  • 6 cups water
  • 3 heaping teaspoons medium-grind coffee (not instant)
  • 1 stick cinnamon
  • 4 tablespoons brown sugar or piloncillo, or to taste

Bring the water to a boil. Add the coffee, cinnamon and sugar, and continue boiling for 30 seconds.

Stir and strain into hot mugs.

Serves 6.

Link to source articles
May in Mexico: A month of holiday food
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
A Mother's Day breakfast, Mexican style: Día de las Madres


Published or Updated on: January 1, 2004 by Karen Hursh Graber © 2004
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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