4 cups water
1/2 cup piloncillo (Mexican raw brown sugar), in chunks, or light molasses
2-inch cinnamon stick
1/2 cup roasted coffee, medium grind
Boil the water in a clay or enamel pot with the piloncillo and cinnamon. Once the piloncillo has dissolved. Reduce the heat and add the coffee. Cover and simmer for 5 minutes. Remove from the heat and strain the coffee into another clay or enamel pot. Serve hot in little earthenware cups if possible. The coffee can be reheated, but do not boil it.
Makes 4 (1 cup) servings.
This recipe makes a light coffee. For a sweeter, spicier version, add 1 teaspoon of aniseed and 2 or 3 whole cloves. A little brandy may also be added before serving.
Date: December 7, 2006