Makes about 1 quart, serving 4 to 5
- 4 to 5 ounces piloncillo, roughly chopped or ½ to 2/3 cup packed dark brown sugar
- 2 inches cinnamon stick, preferably Mexican cinnamon
- A few anise seeds, optional
- 2/3 cup (2 ounces) dark roast coffee, medium to coarsely ground
In a stainless steel saucepan, combine 1 quart water, the sugar, cinnamon and anise seeds. Heat to a boil to melt the sugar. Stir in the coffee, remove from the heat and let steep for 5 minutes.
Strain the mixture through a fine-mesh sieve into cups or mugs and serve immediately.