1. Bring 5 cups water to a simmer in a small saucepan over low heat. Add
the cinnamon and sugar and simmer very gently for 15 minutes.
2. Add the coffee and stir for a few moments. Remove the pan from heat,
cover, and let stand 5 minutes. 3. Strain through a fine-mesh sieve. Serve
immediately or keep warm over very low heat.
Pilconcillo is an unrefined form of brown sugar. Dark brown sugar may be
substituted.
LOPEZ Y. GONZALEZ
LEE ROAD, CLEVELAND HEIGHTS
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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