Ingredients

• 4-5 ounces piloncillo*, roughly chopped or 1/2 to 2/3 cup packed brown sugar, plus 1 teaspoon molasses
• 2 inches cinnamon stick
• A few aniseeds (optional )
• 2/3 cup (2 ounces) Viennese-roast coffee, medium to coarse grind
• *Unrefined sugar that is pressed into cone or disk shapes. Also called panela.

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Instructions

1. Boiling and steeping: In a noncorrosive pan, combine 1 quart water, the sugar, cinnamon and optional aniseed. Bring slowly to a boil, stirring to melt the sugar. Stir in the coffee, remove from the fire, cover and steep for 5 minutes.
2. Straining: Strain the coffee through a fine-mesh sieve into cups or mugs and serve immediately.