Café de Olla with a Chili Twist

Cinnamon, piloncillo, orange peel and a little ancho chili flavor this dark, freshly brewed coffee. This is a chili variation inspired by Mexican café de olla.

Spice level: 2/5 flames

Coffee pairing: Wolf Ember Coffee French Roast

Yield and time: 2 servings | 15 minutes

Ingredients

• 2 cups water
• 3 tbsp medium-coarse ground coffee
• 1 small cinnamon stick
• 2 tbsp chopped piloncillo or dark brown sugar
• 1 whole clove
• Small strip orange peel, without white pith
• 1 small piece dried ancho chili, deseeded (about 1/2 inch)

Instructions

1. Bring water, cinnamon, piloncillo, clove, orange peel and ancho chili to a gentle simmer.
2. Simmer 5 minutes until sugar dissolves. Remove the chili after 2–3 minutes for milder flavor.
3. Turn off heat, stir in coffee grounds, cover and steep 4–5 minutes.
4. Strain through a fine filter and serve hot. This is a chili variation inspired by traditional Mexican café de olla, not the traditional recipe.

Ember tip: Start mild and adjust the spice after tasting.

Spice ratings are suggested starting points, not measured heat levels. Use your preferred dairy or plant-based milk. This recipe is alcohol-free.

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