Ingredients
- 900 ml water
- 45 g coarsely ground coffee
- 1 cinnamon stick
- 2 cloves
- 90 ml Quebec maple syrup
- 1 strip orange peel
Method
- Bring the water, cinnamon, cloves, orange peel, and maple syrup to a gentle boil.
- Add the coffee and simmer for 3 minutes.
- Remove from the heat and rest for 5 minutes.
- Strain through a fine sieve and serve hot.
Conversion and rationale
Original sweetener (classic version): 60 g piloncillo
Conversion used: Use 90 ml maple syrup for 60 g piloncillo; reduce the traditional 1 litre water by 100 ml. No oven adjustment applies.
Why Quebec maple syrup: Maple's toasted, woody character works naturally with cinnamon, orange, and coffee. The adaptation preserves the rustic sweet-pot coffee style while using a Québec pantry staple.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →