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.
*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.
Recipe courtesy of Marcela Valladolid, 2009