About This Recipe
Piloncillo syrup (miel de piloncillo) is a thick, dark, deeply flavored Mexican syrup made by melting piloncillo with water and cinnamon over medium heat. It is the sweetener I grew up with. On Sundays, my mom would serve it over pancakes instead of maple syrup. To this day, I still prefer this syrup to any other.
It takes only three ingredients, it is ready in 15 minutes, and it keeps in the fridge for weeks. You can use it to sweeten coffee, drizzle over buñuelos, pour over waffles, or serve alongside fruit and cheese. It is also called miel de panela or miel de caña.
Why You’ll Love This Syrup
- Only 3 ingredients. Piloncillo, water, and cinnamon. That’s it.
- Ready in 15 minutes. Melt over medium heat, stir occasionally, done.
- Flavor that maple syrup can’t match. Deep caramel, coffee, and smoky notes that transport you straight to Mexico.
- Keeps for weeks. Store in a glass jar in the fridge for up to three months.
- Incredibly versatile. Use it on desserts, in drinks, over fruit, with cheese, and even in savory salsas.
What is Piloncillo?
Piloncillo is unrefined Mexican cane sugar in its most natural and pure form. Unlike brown sugar (which is refined white sugar with molasses added back), piloncillo never goes through a refining process. All the natural molasses and flavor from the sugarcane juice stay intact. It comes in a hard cone shape and has a complex flavor with notes of caramel, coffee, and a hint of smoke.
How do you say piloncillo? It is pronounced pee-lon-SEE-yoh. There is no exact English translation, but some people call it Mexican brown sugar or Mexican raw sugar.
How to Make Piloncillo Syrup
- Add piloncillo to a saucepan with water. Place the piloncillo cone (whole or in pieces) and a cinnamon stick in a saucepan with water. If you want it to dissolve faster, grate the piloncillo with a box grater or chop it into small pieces first.
- Heat over medium heat. Stir with a wooden spoon occasionally until the piloncillo dissolves completely. This takes about 10 to 15 minutes depending on the size of the pieces.
- Let it reduce. Once dissolved, continue cooking over medium low heat for a few more minutes until the syrup thickens slightly. Remember that it will thicken more as it cools.
- Cool and store. Remove the cinnamon stick, let cool, and transfer the syrup to a glass jar. Store in the refrigerator.
Tips
- Grate or chop the piloncillo to dissolve it faster. The whole cone takes longer to melt. If you grate it with a box grater or chop it into small pieces, it dissolves in half the time.
- Don’t overcook it. The syrup thickens as it cools. If you cook it until it looks very thick in the pot, it will be too dense once it cools down. Pull it off the heat while it still looks a bit thin.
- Add more flavor. Besides cinnamon, you can add orange peel, whole cloves, or star anise for even more depth.
- Control the consistency with water. More water gives you a thinner syrup (great for coffee and drinks). Less water gives you a thicker syrup (perfect for pancakes and desserts).
Ways to Use Piloncillo Syrup
- Over pancakes and waffles. Instead of maple syrup. This is how we had it growing up every Sunday.
- To sweeten coffee. Add a spoonful to your hot coffee. It tastes just like café de olla (traditional Mexican coffee).
- Over buñuelos. The classic Mexican way to serve buñuelos during the holiday season.
- With hot chocolate. It adds an incredible depth of flavor.
- Over fresh fruit and cheese. Drizzle over sliced bananas, apples, pears, or a cheese board.
- In salsas. The dried chipotles and piloncillo salsa is one of my favorite recipes of all time.
- To sweeten tea and champurrado. It works beautifully in any hot beverage.
- Over ice cream. Like a natural caramel sauce.
How to Store
- Refrigerator: Store in a glass jar with a tight lid. It lasts up to three months.
- Room temperature: You can also keep it in the cupboard in a sealed container for about two weeks.
- If it crystallizes: Heat in the microwave for 15 seconds or in a warm water bath until it becomes liquid again.
- If it gets too thick: Stir in a tablespoon of warm water until it reaches the consistency you want.
You Might Also Like
- What is Piloncillo? Complete Guide
- Oatmeal Pancakes
- Café de Olla Syrup
- Vegan Hot Chocolate
- Waffles with Chia and Cherries
Frequently Asked Questions
Piloncillo Syrup
Equipment
Ingredients
- 1 pound piloncillo
- 2 cinammon sticks
- 2 cups water
Instructions
- Add water, piloncillo, and cinnamon to the saucepan and simmer over medium heat until the piloncillo disolves.Stir from time to time with a spoon or wooden spoon.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.