Sonoran Coffee Recipe

Time20m

Serves4

cinnamon, orange peel, piloncllio

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Ingredients

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1
Combine and simmer
Pour 4 cups cold water into a medium saucepan. Add 2 whole cinnamon sticks and 2 tablespoons dried orange peel. Add 3 tablespoons shredded or chopped piloncillo (or packed dark brown sugar). Stir to dissolve sugar briefly.
2
Infuse
Bring the mixture to a gentle simmer over medium heat. Once it reaches a simmer, reduce heat to low and let it infuse, uncovered, for 5 minutes to extract cinnamon and orange aromas.
3
Add coffee
After 5 minutes of infusion, remove the pot from heat and add 1 cup coarsely ground dark roast coffee to the hot liquid. Stir once to saturate grounds.
4
Steep
Cover the pot and allow the coffee to steep with the spiced liquid off the heat for 4 minutes for a robust extraction. For a slightly lighter cup, steep 3 minutes; for stronger, up to 6 minutes.
5
Strain
Using a fine-mesh sieve lined with a double layer of cheesecloth or a coffee filter, strain the coffee into a heatproof container or serving pot to remove grounds, cinnamon sticks, and orange peel. Press gently on solids with the back of a spoon to extract remaining liquid, then discard solids.

6
Warm milk (optional)
If using milk or half-and-half, gently warm 1 cup in a small saucepan over low heat until just steaming (do not boil). This can be frothed slightly with a small whisk or frother if you prefer a creamy Sonoran-style latte.
7
Sweeten to taste
Taste the strained coffee. If you want it sweeter, stir in up to 1 teaspoon additional piloncillo or brown sugar per cup served, or sweeten individually at the table.
8
Assemble
Pour the prepared Sonoran coffee into 4 warmed cups (about 1 cup coffee per serving). If using milk, add 1/4 cup warmed milk to each cup for a creamy version (adjust to taste).
9
Garnish and serve
Dust a light pinch of ground cinnamon on top of each cup and add an orange twist for aroma if desired. Serve immediately while hot.