Let’s celebrate Mexican coffee with a recipe that’s rich in tradition and flavor. Mexican coffee (especially from regions like Chiapas or Oaxaca) is known for its chocolatey, spicy, and earthy notes — often with hints of cinnamon or even chili. That makes it perfect for this warm and comforting drink-dessert hybrid:
☕🍫 Mexican Café de Olla Chocolate Pudding
This recipe takes inspiration from the traditional Café de Olla, a spiced Mexican coffee made with cinnamon, piloncillo (unrefined cane sugar), and cloves — and transforms it into a decadent chocolate pudding that’s sweet, spicy, and deeply satisfying.
🇲🇽 What’s Special About Mexican Coffee?
Mexican coffee, especially from high-altitude regions, often carries warm, spiced notes that pair beautifully with chocolate and cinnamon — making it a natural fit for desserts. It’s not too acidic, often medium-bodied, and has a smooth finish that blends well with rich ingredients.
📝 Ingredients (Serves 4)
For the Café de Olla Flavor Base:
- ¾ cup brewed Mexican coffee (strong)
- 1 small cinnamon stick (or ½ tsp ground cinnamon)
- 2–3 whole cloves
- ¼ cup piloncillo, grated (or dark brown sugar)
- ½ tsp vanilla extract
- Optional: a small piece of orange peel or a pinch of ancho chili powder
For the Pudding:
- 1 ½ cups whole milk
- ½ cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 egg yolk
- ½ cup chopped dark chocolate (at least 60%)
- Pinch of salt
👩🍳 Instructions
1. Brew the Coffee Base
- In a saucepan, combine the Mexican coffee, piloncillo (or brown sugar), cinnamon, cloves, and optional chili or orange peel.
- Simmer gently for 5–7 minutes until aromatic and slightly reduced.
- Strain to remove solids and set the spiced coffee aside.
2. Make the Chocolate Pudding
- In a separate saucepan, whisk together milk, cream, cocoa powder, cornstarch, egg yolk, and a pinch of salt.
- Slowly heat over medium-low, stirring constantly to avoid curdling.
3. Add the Flavored Coffee
- Once the milk mixture is warm, add the strained café de olla and continue whisking.
4. Melt in the Chocolate
- When the mixture begins to thicken (about 10 minutes), remove from heat.
- Stir in the chopped dark chocolate and vanilla extract until fully melted and smooth.
5. Chill and Serve
- Pour into serving glasses or ramekins.
- Let cool at room temp, then refrigerate for at least 2 hours until set.
✨ Serving Ideas
- Top with whipped cream, a sprinkle of cinnamon, or grated chocolate.
- Garnish with a cinnamon stick or a few coffee beans for flair.
- Serve alongside a cup of café de olla for the ultimate pairing.
🌶️ Optional Twist: Add Heat!
Want a Mexican mole-inspired edge? Add a tiny pinch of cayenne pepper to the pudding base. It adds warmth without overpowering the chocolate and coffee.
This dessert is a beautiful blend of Mexican culinary traditions and rich coffee flavor — smooth, aromatic, and just the right amount of sweet and spicy.
