In Mexico, coffee is often brewed with cinnamon and sugar. The cinnamon and sugar are added to the coffee right into the brewing technique. The result is a coffee that is sweet as well as spicy.


  • 1 to 2 cups of water
  • 1 ounce piloncillo (unrefined sugar cane) use brown sugar as a substitute
  • 1 to 2 teaspoon of dark coffee, ground medium-coarse
  • 1 cinnamon stick


Bring the water to boil in a medium saucepan. Add the piloncillo or brown sugar and stir so it dissolves. Add the coffee and cinnamon stick. Turn off the heat and let steep while covered for 10 minutes. Strain out the cinnamon stick. You can use a fine mesh strainer or cheesecloth to strain out the ingredients. After everything’s filtered out, serve and enjoy.

CulturallyOurs Mexican Coffee Recipe With Cinnamon