A versatile Piloncillo Syrup that can be used in a variety of ways and it'll last for weeks stored in the fridge. 

Piloncillo is one of my pantry staples. I always have some on hand for whenever I want to make Mexican or Latin inspired recipes. Some of my favorite recipes using piloncillo are Mexican Candied Sweet Potatoes, Tofu in Tomatillo and Chipotle Sauce and Venezuelan Black Beans. The piloncillo adds a unique flavor profile in both sweet and savory dishes.

If you aren't familiar with piloncillo, it is an unrefined sugar cane that is popular in Mexican cuisine. It's sold in solid cone shapes and range in sizes. It can also vary in color. The darker the color the more robust the flavor of the sugar. Piloncillo can be found in your local Hispanic grocery store or online. During Christmas, piloncillo is melted into a syrup that buñuelos {fritters} are dipped into. Besides buñuelos, there are many different ways to use it.

This syrup couldn't be easier to make. Simply add the piloncillo, water and cinnamon stick if using to a saucepan. The sugar will melt and then thicken up into a syrup consistency. Once the syrup has cooled down, transfer the syrup to a glass jar and store in the fridge. It can lasts for a least a few weeks stored in the fridge.

Ways to use Piloncillo Syrup:

Served warm over pancakes
or waffles
As your coffee sweetner
To sweeten your breakfast oatmeal
Drizzled over arroz con leche
The uses are endless.

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Piloncillo Syrup {Miel de Piloncillo}

Yield: Around 3 cups

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

A simple sugar syrup made from Mexican unrefined piloncillo sugar. Once cooled, the syrup can be stored in a glass jar in the fridge for weeks. Use as you would maple syrup. I love it drizzled over pancakes!

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Ingredients

• 1 Pound Piloncillo
• 2 Cups Water
• 1 Cinnamon Stick, optional

Instructions

1. In a heavy medium saucepan add the piloncillo, water and cinnamon stick if using. Over medium high heat, bring the water to a boil, occasionally stirring until the piloncillo has melted. Lower the heat to a gentle boil and cook until the syrup has thickened, about 10-15 minutes.
2. The syrup should be able to coat the back of a spoon. Remove the cinnamon stick. If you aren't serving it right away, let cool then transfer to a glass jar and store in the fridge.

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XO Jeni