3 tablespoons ground coffee
3 cups water
1 large cinnamon stick
4 teaspoons piloncillo (brown sugar cone)
1) Put coffee grounds into a tea diffuser. Place the grounds into a saucepan with the water, and bring to a boil. Add cinnamon and piloncillo and continue to boil for 5 minutes. The coffee is now ready, but its flavor will be richer the longer you allow it to simmer. Stir well before serving.
Piloncillo can be found in Mexican grocery stores and in some supermarkets and health food stores, or online at www.melissas.com . To measure the hard vegan sugar, cut it into small chunks or grate it.
Instant coffee can also be used, but I recommend grinding fresh, fair-trade beans.