- 2/3 cup ground dark roasted coffee, medium to coarse grind
- 1 quart water
- 1 cinnamon stick
- 1 (3-inch) piece orange peel
- 5 ounces piloncillo* or 1 cup packed dark brown sugar
In a medium saucepan over medium heat, add the coffee grounds with 1 quart water, the sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from the heat and let steep, covered for 5 minutes. Strain, through a fine mesh strainer, into cups and serve.
*Cook's Note: Piloncillo is often used in Mexican cuisine to sweeten drinks or deserts. It is unrefined cane sugar, usually found in the shape of small cones.