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Tuesday, July 26, 2011

Miel de Piloncillo {Mexican Raw Sugar Syrup}

Who else thinks that piloncillo cones are irresistible?  Translating roughly as "little pylon" in honor of its shape, these cones of Mexican raw sugar can vary in color from a golden, honey color to a rich, dark molasses color.  As you would imagine, the darker the color, the deeper the flavor.  You can find them ranging in size from pretty small (like the ones pictures...~¾ of an ounce) to tall ones that can weigh a ½ pound or more.  While I often just chuck a couple of them into a big, warm pot of Agua de Tamarindo in order to sweeten it (a trick I learned from mi suegra), in order to use them in a recipe, they need to be grated, shredded, shaved, or chipped- whatever is easiest for you.  If I need it small, I use a box grater, otherwise I may just shave away at it with a sharp knife.  

Today I'm sharing a lovely, sticky, deeply-hued syrup that can be used to drizzle over buñuelos, on top of Arroz con Leche, as a sweetener in a cocktail...or any other way you choose. 
Miel de Piloncillo
{Mexican Raw Sugar Syrup}
from Mexico One Plate at a Time by Rick Bayless
makes ~¾-1 c.

8-9 oz. Piloncillo (1 large cone or several small)
one 2" strip orange zest
⅛ tsp. anise seed
Combine piloncillo, orange zest, and anise seeds with 2 cups of water in a small saucepan.  Set over medium heat and bring to a gentle boil.  Stir until sugar cone melts completely, then keep it at a gentle boil until mixture has reduced to a syrupy consistency, ~20-30 minutes.  Cool and strain into a jar.  This syrup will keep refrigerated for several weeks.
I am sharing this post with:
Tasty Tuesdays 33 shades of green TastyTuesdayBB a little birdie told me rook no. 17

Would you like to comment?

  1. Yes, I too find them irresistible, that's why I have several in my cupboard right now. When I posted using this in my hibiscus tea I popped it into the microwave a few seconds just to make it easy to cut. I was reprimanded by a commenter that you don't do it that way! :) I guess he told me!

    I am going to make this suryp, it sounds wonderful. Should come in handy for all those frosty drinks and iced tea we are drinking this summer!

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  2. a nice idea....the main ingredient is new to me though...we do use dark molasses for plenty of our sweet dishes..:)

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  3. Me gusta, te ha quedado genial.

    Saludos

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  4. Never heard of this but am intrigued and would love to try it.

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  5. Mmm, this looks delicious. I have always loved Piloncillo. There is something so wonderful about those little towering images. They seem to hold a promise of sweet things to come. The orange peel is the perfect touch. Bravo!

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  6. Piloncillo? where has it been all my life? I have never tasted it, but I wish I could!

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  7. I'm so glad to know about these little cones. I've seen them in a local grocery store and wondered how to use them. Thanks for the info, Heather.

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  8. This sounds wonderful, Heather. Our local Mexican market carries the sugar, but I've never tried it. I'll have to change that. I hope you have a great day. Blessings...Mary

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  9. I have to admit I have never tried this. It looks great!

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  10. Oh, how I love Miel de Piloncillo! Especially on Buñuelos! Mmmm!

    I also use Miel de Piloncillo as a substitute for molasses.

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  11. Ooo I've never heard of this before but now my mind is spinning with all of it's uses!

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  12. I have never heard or seen this before. That is one of the reasons I love blogging. there is so much out there to learn; thank you!
    Rita

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  13. I learn something new every day and those look brilliant! Great post, thanks for sharing something new with me and the photos are lovely!
    Karen @ Lavender and Lovage

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  14. Very interesting! I have never heard of these little cones of sugar! Love the orange/anise flavouring in the syrup! Nice in tea or flavouring an icing for cookies or tossed in with some raisins and nuts before adding to a pilaf ... yum!

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  15. Piloncillo is dangerous (to my waistline) in our house as my daughter and I like to shave off chunks and eat it like candy.

    Lisa~~
    Cook Lisa Cook

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  16. Visiting from Rook No. 17's "A Little Birdie Told Me." This sounds fantastic. I love anise seeds!

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  17. this is new to me but looks very interesting!

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  18. How interesting!! I am from India and we have something similar where I come from. It is made from the sweet fruit of a palm tree.

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  19. i've never heard of this, but how fun! so many possibilities!

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  20. This recipe looks really good! It would be great if you came over to Cast Party Wednesday tomorrow and shared some of your recipes.
    Thanks,
    I hope to see you there!

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  21. Yeah!! I had totally forgotten about this recipe, thanks for featuring it..

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  22. I always want to buy the cones when I see them at the Latin mercantile. Very tempting for sure. There are so many things you could do with the syrup too. ;-)

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  23. Oh my word, this sounds exquisite. I've always been intrigued by the piloncillos at the market, but never knew quite what to do with them. I'm making a point of visiting our Mexican market today and picking up a bunch. I always come away from here having learned something and feeling inspired. Thank you so much for sharing your talent and unique "flavor" on "A Little Birdie Told Me..." Tuesday!

    Jenn

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  24. Orange peel adds a tangy flavor that mixes well with the raw sugar.

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