Cinnamon Syrup (Miel de Chancaca)

Happy Orisha Day!! Stay tuned for another post tomorrow for Day of the Dead!

Cinnamon Syrup (Miel de Chancaca)

Traditionally, this syrup is used for drizzling on top of picarones (click for my picarones recipe)Miel means “honey,” but there is neither honey nor other nectars in the syrup. Chancaca is the Peruvian word for unrefined cane sugar (aka piloncillo). I tried using brown sugar and molasses (the standard substitute for unrefined cane sugar), but that gave the syrup a strawberry-flavored cough syrup taste. However, it tasted good once I used ordinary brown sugar. I don’t recommend trying dark brown sugar, because that’s another form of unrefined cane sugar (piloncillo/chancaca comes in a conical shape that you slice pieces off of).

Brown sugar (not dark brown sugar) 1 1/4 cup

Red wine 1 cup

Orange juice 1 tsp

Lemon juice 1 tsp

Ground allspice 1/4 tsp

Ground cloves 1/4 tsp

Ground cinnamon 1 tsp

  1. Heat all ingredients on medium-low until warm, about 10 minutes, stirring constantly. This syrup can be as thick as honey, because not all versions use alcohol, so if you want this recipe to come out thick, add cornstarch.
  2. Serve warm.

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