Café de Olla is prepared with sugar cane and spices. The name de olla means the coffee is served in earthenware/pottery. Cafe de Olla is a Mexican traditional hot non-alcoholic beverage which is prepared during the cold days in winter.
Keep a pot with the water to cook and add the sugar cane (Jaggery/Piloncillo). Mix the sugar caner into the water, it won't dissolve directly but gradually while the coffee is cooking.
Continue to add in the spices: cinnamon stick, star anise, and clove. Make sure at this point that the water is cooking.
Then add the black coffee and mix into the liquid.
Bring to a boil and simmer for about 5 minutes over slow heat.
At the end, we need to filter the coffee because of the fine ground coffee sediments and sometimes the sugar cane can have impurities (that is why I don't add the sugar cane while serving) and besides we need to pick out the spices. So, what you do is you get a regular coffee filter, don't use a strainer it won't work, and best is if you just place the coffee filter into a filter coffee machine and then just pour the cafe de olla into the filter gradually one batch at a time. The coffee will get filtered and drip slowly into the jar below as it would do with regular coffee in the machine.
After you have filtered the coffee you can heat up your coffee again to serve hot.
Serve in earthenware/clay pots.
Video
Notes
I use a stronger variety of coffee blend for this cafe de olla recipe. I choose peaberry, freshly roasted and finely ground and roasted coffee beans, but you can use something like Arabica too if you want your coffee a bit milder.