Café de olla
Excellent Mexian coffee boiled with raw sugar and cinnamon. No cream needed.
In a medium saucepan, place 4 c WATER, 3 oz or 1/3 c PILONCILLO or DARK BROWN SUGAR, 1/2 STICK MEXICAN CINNAMON. Bring to a boil, turn heat down and simmer until the piloncillo is dissolved (about 7 minutes). Add 4 T GROUND COFFEE, turn off the heat, stir, cover, and steep for 5 minutes. Strain and serve.