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South of the Border Coffee


This should be made with the cone-shaped raw sugar called piloncillo, but you may substitute dark brown sugar.


  • 8 cups water
  • 1/3 cup or 3 small cones piloncillo (panocha)
  • 1/2 ounce baking chocolate, chopped
  • 2 whole cloves
  • 1 (2-inch piece stick cinnamon
  • 1/4 to 1/2 cup regular grind coffee
  • 1 teaspoon vanilla extract


  1. Heat water. Add piloncillo, chocolate, cloves and cinnamon stick. Bring to a full boil; reduce heat and simmer, uncovered, for 15 minutes.
  2. Stir in coffee or add coffee in a bouquet garni bag for easy removal.
  3. Remove from heat and let stand for 5 minutes.
  4. Stir in vanilla extract.
  5. Strain through a double thickness of cheesecloth or, better yet, use a bouquet garni bag for the coffee, then just remove the bag of grounds.
  6. Serve immediately.


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