Travel back to Xinalani with your Tastebuds: Cinnamon Coffee Recipe

In Mexico, this spiced coffee is more than a drink. It’s a ritual of warmth, shared in early mornings and quiet afternoons, filled with memories. It smells like cinnamon, earth, and comfort. It tastes like home, like pause, like sitting still long enough to feel held.

At Xinalani, café de olla (cinnamon coffee) often becomes a favorite, especially during cooler mornings or slower seasons. And once you’ve had it here, it’s something you’ll find yourself missing long after you return home.

So today, we’re sharing the recipe. Not just so you can make the coffee, but so you can recreate the feeling. Highly recommend using a clay pot!

Café de Olla Recipe (Xinalani Style)

Ingredients

• 4 cups water
• 1 cinnamon stick
• 2 to 3 tablespoons piloncillo, grated or broken into pieces
  (or dark brown sugar, if piloncillo isn’t available)
• 5 tablespoons ground coffee, preferably medium grind
• Optional: a small piece of orange peel or a clove

Instructions

1. In a pot, bring the water, cinnamon, and piloncillo to a gentle boil.
2. Lower the heat and let it simmer for about 5 minutes, until the sugar is fully dissolved and the aroma fills the room.
3. Remove from heat and add the ground coffee.
4. Cover and let steep for 4 to 5 minutes.
5. Strain and serve warm.

No rush. Let it settle. Let yourself settle too.