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}
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:
by Rick Bayless
