Piloncillo & water simmer together and create a sweet molasses flavored homemade syrup like nothing you’ve ever tasted.
Hello my friends! Today we're talking about this popular Mexican condiment that I'm sure you heard about before.
Piloncillo Syrup is a beautiful condiment made with Piloncillo cones that is perfect for Mexican desserts like Marranitos, Buñuelos, Atole, to sweeten coffee and drinks like Champurrado and Atole or to use in your favorite meal.
It has a dark smoky syrup taste with a lovely balance of sweet with a touch of sweet. This keeps for 2 to 3 weeks in the fridge – so make a big batch!
What is Piloncillo?
Piloncillo is similar to brown sugar and many people refer to it as the Mexican brown sugar but the product is not exactly the same. Regular brown sugar is refined white sugar with added molasses back into it for that deep color.
Piloncillo is a very natural condiment made of unrefined pure cane sugar molded into cones or cubes to preserve the freshness. It has been around for at least 500 years! You can also find it by the following names: panela, chancaca or panocha.
Ingredients
Only two ingredients are needed to make this easy Mexican syrup.
- 1 (8) oz. piloncillo cone. You can find it in any latin stores, on the latin isle at your regular grocery store or even online.
- ⅓ cup water.
- 1 small cinnamon stick Optional.
How To Make Piloncillo Syrup
- In a heavy-bottomed small saucepan, over medium heat, add the piloncillo, water and cinnamon if using.
- Stir constantly while breaking down the code with a wooden spoon or spatula.
- Once the cone dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly slightly thick syrup that drips off your spatula slowly. About two minutes.
Note: if you want to speed up the melting process, or only want to make half of a cone, microwave the cone for about 30 seconds to soften it up.
This will make it easy to cut with a knife right where you want to.
Storing
To store simply place it in an airtight container (preferably glass) and keep in refrigerator for up to 4 weeks.
When ready to use, heat it back up again in microwave for about 15 seconds at the time.
This recipe makes 1 cup of piloncillo syrup.
More Mexican Condiments To Make:
Hey, are you making this recipe? I love hearing how you went with my recipes! Don't forget to rate and comment below! xo, Ana
Homemade Piloncillo Syrup
Ingredients
- 1 (8) oz. piloncillo cone
- ⅓ cup water
- 1 small cinnamon stick Optional
Instructions
- In a heavy-bottomed small saucepan, over medium heat, add the piloncillo, water and cinnamon if using.
- Stir constantly while breaking down the code with a wooden spoon or spatula.
- Once the cone dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly slightly thick syrup that drips off your spatula slowly. About two minutes.
- Note: if you want to speed up the melting process, or only want to make half of a cone, microwave the cone for about 30 seconds to soften it up. This will make it easy to cut with a knife right where you want to.
*Ana's Notes:
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NUTRITION
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Karen says
Ana, thank you so much for your clear, concise directions. I could not find molasses anywhere (La Paz, BCS) and was told to use piloncillo - but with no more instruction than that. I enjoy your site - especially the Notes and Cook Mode features.
Ana Frias says
I'm glad you found this helpful Karen! I really appreciate the feedback and don't hesitate to ask any questions. enjoy La Paz! Such a beautiful place in Mexico.
John says
An excellent recipe for Mexican piloncillo syrup. Perfect for buñuelos!