2/3 cup ground dark roasted coffee, medium to coarse grind
1 quart water
1 cinnamon stick
One 3-inch piece orange peel
5 ounces piloncillo* or 1 cup packed dark brown sugar
*Piloncillo is often used in Mexican cuisine to sweeten drinks or deserts. It is unrefined cane sugar, usually found in the shape of small cones.
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