Café de olla

Combine the Water, Piloncillo, Mexican cinnamon stick, and Orange peel in a traditional clay pot or a heavy-bottomed saucepan. Bring the mixture to a rolling boil over medium heat.

Reduce the heat to low and simmer, stirring occasionally, until the Piloncillo is completely dissolved. This should take approximately 5-7 minutes.

Remove the pot from the heat. Immediately add the Mexican ground coffee to the hot liquid.