Mexican Spiced Coffee

Servings: 8  
Recipe from Season 6, Mexico—One Plate at a Time  

INGREDIENTS

  • Spiced Sugar Syrup
  • 4 1/2 ounces (roughly 1/2 9-ounce cone) piloncillo roughly chopped, OR 1/2 cup plus 1 tablespoon dark brown sugar
  • The finely chopped zest of 1 orange
  • 1/4 teaspoon whole cloves
  • 1 3-inch piece of Cinnamon Stick
  • 3/4 cup freshly ground coffee, preferably a fairly dark-roasted Mexican one

INSTRUCTIONS

Put a kettle of water on to boil. In a medium (3-quart) saucepan combine the ingredients for the spiced sugar syrup along with 1 cups water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Let steep at least 10 minutes.

Pour through a strainer into a 48-ounce (8 cup) press pot (aka French press pot). Top with the coffee, then fill 3/4 full with boiling water. Allow to steep 5 minutes before pressing the filter down. Serve right away.