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.

Eric Wolfinger
Source: EatingWell Magazine, June 2020


Recipe Summary

5 mins
20 mins


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; proteing; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiberg; sugars 6.7g; fatg; saturated fatg; cholesterolmg; vitamin a iuIU; vitamin cmg; folate 0.5mcg; calcium 11.5mg 1% DV; iron 0.1mg; magnesium 3.1mg 1% DV; potassium 21.8mg 1% DV; sodium 7.7mg; added sugar 7g.