Warm, sweet, and perfectly spiced — this traditional Mexican coffee is a comforting way to ease into fall. Made with cinnamon, piloncillo, and a hint of orange peel, it’s an invitation to slow down and savor the season.
Ingredients:
-
4 cups water
-
3 oz piloncillo or brown sugar
-
1 cinnamon stick
-
1 small piece of orange peel
-
2 tablespoons ground coffee
-
Splash of oat milk (optional)
Instructions:
-
In a pot, bring water, piloncillo, cinnamon, and orange peel to a gentle boil until the sugar dissolves.
-
Remove from heat and stir in the ground coffee. Let steep for 5 minutes.
-
Strain, pour into your favorite mug, and top with frothy oat milk or a dusting of cinnamon.
Pro Tip: Best enjoyed while you’re wrapped in your favorite Poplinen fall layer.
