Coffee steeped with cinnamon and piloncillo in a clay pot.
Where it comes from
It's often said to come from the Mexican Revolution, when women soldiers brewed it over campfires. That story is a legend; no historical record confirms it.
It's traditionally brewed in an olla de barro (clay pot) and served in small clay mugs.
How to make it at home
Boil the water with about ⅓ cup piloncillo (or dark brown sugar) and a cinnamon stick, stirring until the sugar dissolves.
Turn off the heat and stir in the coffee.
Cover and steep for about 5 minutes.
Strain through a fine sieve or cloth and serve hot.
