Spicy Piloncillo Syrup
Submitted by brutus
Homemade Mexican piloncillo syrup infused with cinnamon and whole cloves. Dark, rich, and caramel-like. Stir it into coffee, drizzle over pancakes, or use in cocktails.
YIELD
1 1/2 cupsPREP
10 minCOOK
1 hrsREADY
1 hrsPiloncillo is Mexico’s unrefined sugar, sold in dense little cones with a deep, molasses-like sweetness you can’t replicate with plain white sugar. Crush it, dissolve it in water with a cinnamon stick and whole cloves, and simmer it into a dark, fragrant syrup.
The result is liquid gold with a warm spice backbone. Stir it into hot coffee for an instant Mexican-style café drink, drizzle it over flan, or use it as a cocktail sweetener.
It keeps indefinitely in the fridge, so make a batch and you’ll find a hundred uses for it.
Kitchen Tips
- Crush the piloncillo cone with a heavy mallet or wrap it in a towel and whack it on the counter. It’s rock-hard and won’t dissolve well in large chunks.
- Let the sugar soak in the water for a full hour before heating. Patience here means a smooth, lump-free syrup.
- Store in a glass bottle in the fridge. The syrup dissolves easily into hot drinks even when cold.
- Look for piloncillo at Hispanic grocery stores or in the international aisle. There’s no true substitute for its smoky, caramel depth.
Ingredients
Directions
Note: Piloncillo is an unrefined sugar that comes in a firm cone shape (it’s named after the pilon, a conical weight used on scales).
Piloncillo is available at Hispanic supermarkets.
Place water, sugar and spices in heavy one-quart nonreactive saucepan and let sit for 1 hour or longer, until sugar is fully dissolved.
Slowly bring to a boil, then reduce heat and simmer 4 to 5 minutes.
Allow to cool, then discard spices and pour remaining mixture into a glass bottle.
Keeps indefinitely in the refrigerator. This dark syrup dissolves easily in hot coffee drinks.
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