This is what you get when a Mexican and a hipster foodie go camping together. The Mexican brings cinnamon and piloncillo, a dark unrefined sugar, for café de olla. The hipster brings fancy coffee and carefully monitors the temperature of the water. No filter necessary. Source: EatingWell Magazine, June 2020

Eric Wolfinger


Ingredient Checklist


Instructions Checklist
  • Preheat a gas grill to medium-high, build a fire in a charcoal grill or build a campfire and let it burn down to medium-high heat (about 400 degrees F). (This recipe was developed for outdoor cooking but, alternatively, you can put your saucepan over medium-high heat on the stovetop in the next step.)

  • Combine water, cinnamon sticks and sugar to taste in a medium saucepan with a heatproof handle. Bring to simmer on the grill (or over medium-high heat on the stovetop) and cook for 5 minutes. Remove from heat and let the water cool until an instant-read thermometer registers 200 degrees F, about 2 minutes. Add coffee and stir gently to combine. Let steep for 2 minutes. Gently stir the coffee grounds back into the coffee and let stand another 4 minutes until they settle to the bottom on their own. To serve, pour the coffee gently off the top.


Tip: Piloncillo is a dark, cone-shaped block sugar that can be found at most Latin or Mexican markets.

Nutrition Facts

26 calories; 8 mg sodium. 22 mg potassium; 6.8 g carbohydrates; 7 g sugar; 1 mcg folate; 12 mg calcium; 3 mg magnesium; 7 g added sugar;