← Nouns Cooking · Mexican

Ingredients

• 1 l Water
• 100 g piloncillo, chopped (or dark brown sugar)
• 2 Cinnamon stick
• 2 whole cloves (optional)
• 1 Star anise (optional)
• 1 strip of orange peel (optional)
• 6 tbsp coarsely ground dark-roast coffee

Method

1. Put the water, piloncillo, cinnamon and any other spices in a saucepan (or a clay olla) and bring to the boil.
2. Turn the heat down and simmer for 8–10 min, stirring, until the piloncillo has dissolved and the water is fragrant.
3. Take off the heat, stir in the coffee, cover and leave to steep for 5 min.
4. Pour through a fine sieve or a coffee filter into mugs and serve hot.

Tips

• Use coarsely ground coffee and do not boil it; boiling coffee turns bitter.
• Lovely with a concha or a churro for dunking.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless