Recipe information
Yield
MAKES ABOUT 6 cups
Ingredients
2
quarts water
1
cup ground coffee (about 2 1/2 ounces)
1
7- to 8-ounce piloncillo* cone
1
cinnamon stick
*Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeled panocha); sold at Latin markets. If unavailable, substitute an equal weight of packed dark brown sugar (in this case, 1 cup).
Need to make a substitution?
Preparation
Step 1
Combine all ingredients in heavy large nonreactive saucepan. Bring to boil over high heat, breaking up piloncillo to help dissolve. Remove from heat. Let settle 10 minutes. Strain coffee through paper filter into another saucepan. DO AHEAD Can be made 6 hours ahead. Cover and chill. Bring to simmer before serving. Pour coffee into cups and serve.