Drink Coffee, the Mexican Way

Back home in Mexico, coffee is usually brewed with cinnamon and sugar! The cinnamon and sugar are incorporated into the brewing technique, not added at the end. The tasting notes are sweet and spicy. Delicioso!

Piloncillo is usually used in Mexican coffee – a unrefined sugar cane, usually sold in cones. This is a common ingredient found at mexican groceries back home. However a great alternative is agave nectar syrup.


Agave Syrup is a sweetener obtained from the agave plant. It is sweeter than honey but less viscous. It contains fructans and glucose, with a Glycemic index comparable to fructuous (less than table sugar).

  • Natural Sweetener that promotes health
  • Healthy immune system
  • Healthy digestive tract
  • Strengthens bones
  • Organic
  • 9g = 3.7% dietary fibre RDI

Perfecto for: Coffee, tea, beverages, pancakes, waffles, toast, cereals, smoothies, dressings, yogurt, baking products or topping for ice cream and desserts.



5 cups of water

4 tablespoons or agave nectar syrup or 80 grams of piloncillo

⅔ cup of dark coffee, ground medium-coarse.

1 cinnamon stick

1 orange peel



Boil water in a medium saucepan.

Add piloncillo or agave syrup and stir until dissolved.

Add coffee, cinnamon stick and orange peel.

Turn off heat and let the mixture steep with lid on for about 10 minutes.

Strain out the solids and pour coffee through a fine mesh to strain out the ingredients.

Once coffee is filtered, serve and enjoy!

Optional: garnish with extra cinnamon sticks or orange peels.  


Buen Provecho!