Description
A traditional, rustic Mexican pot coffee brewed with piloncillo (unrefined cane sugar) and whole cinnamon sticks. This comforting, naturally gluten-free and vegan drink is a slow, intentional ritual perfect for honoring Hispanic Heritage Month.
Ingredients
- 4 cups water (filtered)
- 1 small cone piloncillo (about 3–4 oz / 85-110g), or ½ cup dark brown sugar + 1 tsp molasses
- 2–3 whole cinnamon sticks (Cassia preferred, about 4–6 inches total)
- ½ cup medium-ground coffee (40g)
- 1 teaspoon anise seeds (optional)
- Strip of orange peel (optional)
Instructions
- Pour 4 cups of water into a medium-sized saucepan. Add the piloncillo cone and cinnamon sticks (and anise/orange peel if using).
- Place the pot over medium-high heat and stir occasionally until the piloncillo is completely dissolved and the water looks like light tea (about 3-4 minutes).
- Bring the water to a boil, then immediately reduce heat to low to maintain a gentle simmer. Simmer for 2 minutes to infuse the cinnamon flavor.
- Remove the pot from the heat entirely. Let it sit for 30 seconds to cool slightly, then add the ground coffee. Stir gently to combine.
- Let the coffee steep in the hot water for 5 to 7 minutes (6 minutes is recommended). Cover with a lid to retain heat if desired.
- Place a mesh strainer (lined with cheesecloth or a coffee filter if using medium grounds) over a serving pitcher or mugs.
- Slowly pour the coffee through the strainer to remove cinnamon sticks and grounds. Press gently on the grounds to extract flavor without squeezing bitterness.
- Serve immediately in large mugs. Add milk or cream if desired.
Notes
Do not boil the coffee after adding grounds, as it will become bitter. Always remove the pot from heat before adding coffee. If piloncillo is unavailable, substitute with dark brown sugar and molasses. For a stronger brew, increase steeping time to 7-10 minutes or use more coffee grounds. This coffee can be made ahead, strained, and refrigerated for up to 4 days, or frozen in ice cube trays for iced coffee.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: Mexican
Nutrition
- Serving Size: 8 oz
- Calories: 60
- Sugar: 13
- Sodium: 5
- Carbohydrates: 14
Keywords: Mexican coffee, Cafe de Olla, Piloncillo, Cinnamon Coffee, Hispanic Heritage Month, Traditional Mexican Recipe, Gluten-Free Coffee, Vegan Coffee, Pot Coffee