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4.9 from 252 votes

Miel de panela {Piloncillo syrup}

Miel de panela or miel de caña is a sweet syrup made from panela or piloncillo. It is used as a sweetener for drinks and also in a variety of Latin American desserts.

Prep Time
30 mins
Total Time
30 mins
Course: Condiments
Cuisine: South American , Ecuadorian

Ingredients

  • 1 lb of panela or piloncillo whole or broken into chunks
  • 2 cups of water
  • For a spiced version: add a couple of cinnamon sticks & whole cloves

Instructions

    Cup of Yum
  1. Combine the panela or piloncillo, the whole block or the chunks, in a saucepan with the water and spices.
  2. Simmer over low heat until the panela is fully melted, then increase the heat and bring a boil.
  3. 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.
  4. Serve warm with pristiños, buñuelos or muchines. Cool down if serving with quesillo o fresh cheese.