How to make Mexican Spiced Coffee

How to make Mexican Spiced Coffee

Well, it’s November, the nights come quick and the cold weather is upon most of us. I love this time of year and it’s time to get into the Holiday Spirit. Here is the recipe I like for Spiced Mexican Coffee!

Serves 8


  • 4 1/2ounces (roughly 1/2 9-ounce cones) piloncillo roughly chopped, OR 1/2 cup plus 1 tablespoon dark brown sugar
  • The finely chopped zest of 1 orange
  • 1/4teaspoon whole cloves
  • 13-inch piece of Cinnamon Stick
  • 3/4cup freshly ground Mexican Chiapas coffee.


Put a kettle of water on to boil. In a medium (3-quart) saucepan combine the ingredients for the spiced sugar syrup along with 1 cups water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Let steep at least 10 minutes.

Pour through a strainer into a 48-ounce (8 cup) press pot (aka French press pot). Top with the coffee, then fill 3/4 full with boiling water. Allow to steep 5 minutes before pressing the filter down. Serve right away.