Piloncillo Syrup Recipe (Miel De Panela)

Piloncillo Syrup Recipe (Miel De Panela)
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Piloncillo syrup also known as Miel de panela is a sweet syrup that is popular throughout Central and South America. This Piloncillo syrup recipe (Miel de panela) is easy to make and is commonly served over top fried pastries like Bunuelos which are fried fritter donuts.

Depending on which Central or South American country you visit, Piloncillo syrup, Miel de panela can also be referred to as miel de caña.

Piloncillo syrup is made by combining panela or piloncillo with water and cooking it until it turns into a rich golden brown syrup. During the holiday’s Piloncillo is made with the addition of spices like cinnamon and cloves. Miel de panela is a great alternative to sugar and regular syrups including honey, maple syrup and tastes great over waffles, pancakes, and fresh fruits.

What Is Panela?

Panela also referred to Chancaca in Ecuador, Colombia, Chile, and Peru is a type of raw organic unrefined whole cane sugar that is made by boiling sugar cane juice and evaporating it until a solid-state. The dehydrated sugar is then pressed into various of different shapes. In Mexico, they call Panela “Piloncillo”. This unique sugar is also popular in Portugal, Spain, and the Caribbeans.

Ready To Make This Piloncillo Syrup Recipe (Miel De Panela)? Let’s Do It!

INGREDIENTS FOR PILONCILLO SYRUP (MIEL DE PANELA)

  • 4 cups water (960 grams)
  • 5 cups of panela or piloncillo (950 grams)
  • 2 cinnamon sticks (optional)
  • 6 cloves (optional)

HOW TO MAKE PILONCILLO SYRUP ?

  • Pour water into a large pot, then add the panela or piloncillo, cinnamon sticks and cloves and cook on medium low heat until the panela is melted stirring occasionally.
  • Increase heat to medium and bring the syrup to a boil.
  • Remove from heat and cool.
  • Transfer syrup into a glass cup or jar.
  • Store at room temperature up to 2 weeks.
  • Use on Bunuelos, fresh fruit, waffles, pancakes and crepes.
  • Enjoy!
Miel de panela (Piloncillo syrup)

Piloncillo Syrup (Miel De Panela)

You will love this delicious Piloncillo syrup made from panela sugar which is evaporated cane sugar. Simple and quick to make and is a great substitute as a sweetener for regular sugar, maple syrup or honey.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Gluten Free, Sauce
Cuisine Central America, Chilean, Colombian, Ecuadorian, Latin American, Mexican, Peruvian, South American
Servings 10 people
Calories 50 kcal

Ingredients
  

  • 4 cups water 960 grams
  • 5 cups of panela or piloncillo 950 grams
  • 2 cinnamon sticks optional
  • 6 cloves optional

Instructions
 

  • Pour water into a large pot, then add the panela or piloncillo, cinnamon sticks and cloves and cook on medium low heat until the panela is melted stirring occasionally.
  • Increase heat to medium and bring the syrup to a boil.
  • Remove from heat and cool.
  • Transfer syrup into a glass cup or jar.
  • Store at room temperature up to 2 weeks.
  • Use on Bunuelos, fresh fruit, waffles, pancakes and crepes.
  • Enjoy
Keyword Chilean Pioncillo Syrup, Colombian Pioncillo Syrup, Ecuadorian Piloncillo Syrup, Homemade Oragnic Syrup, Mexican Piloncillo Syrup, Miel De Panela, Panela Sauce, Panela Syrup, Piloncillo Sauce, Piloncillo Syrup, Sweet Syrup, Syrup


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