Miel de panela {Piloncillo syrup}
User Reviews
4.9
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Prep Time
30 mins
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Total Time
30 mins
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Course
Condiments
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Cuisine
South American, Ecuadorian
Miel de panela {Piloncillo syrup}
Description
This piloncillo syrup starts by simmering solid panela or piloncillo chunks in water along with whole spices to infuse them with warm, aromatic notes. Once the panela dissolves completely, the mixture is brought to a boil and reduced until thick enough to coat a spoon, which can take 10 to 15 minutes. Constant stirring helps prevent spilling and burning due to its boiling intensity.
The syrup complements Latin American fried treats like pristiños, buñuelos, and muchines, either served warm to soak or dipped into. It also pairs well with fresh cheeses or quesillo when cooled, adding sweetness and depth. The slow cooking and inclusion of spices give this syrup a complex flavor compared to plain sugar syrups.
Ingredients
- 1 lb panela whole or broken into chunks, or piloncillo
- 2 cups of water
- cinnamon sticks for spiced version
- cloves for spiced version
Instructions
- Combine the panela or piloncillo, the whole block or the chunks, in a saucepan with the water and spices.
- Simmer over low heat until the panela is fully melted, then increase the heat and bring a boil.
- Boil over medium-low heat, stirring frequently until the syrup is thick enough to coat a spoon, about 10-15 minutes. Keep an eye on it while it cooks, panela syrup is prone to spilling over very quickly.
- Serve warm with pristiños, buñuelos or muchines. Cool down if serving with quesillo o fresh cheese.
User Reviews
Overall Rating
4.9
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