- 3/4 cup grated piloncillo or (packed) dark brown sugar
- 1 3" canela or cinnamon stick
- 5 cardamom pods, cracked
- 5 allspice berries
- 1 tsp. black peppercorns
- Pinch of kosher salt
- 3 wide strips orange zest
- 5–8 cups cold-brew coffee
- Unsweetened coconut milk or half-and-half (for serving)
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Step 1
Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let cool.
Step 2
Strain spiced syrup through a fine-mesh sieve into a measuring glass; discard spices. (You should have about 1 cup.)
Step 3
To make 1 drink, pour 1 cup cold-brew coffee into an ice-filled glass. Stir in 2–3 Tbsp. spiced syrup; top with 2–3 Tbsp. coconut milk.
Step 4
Do ahead: Syrup can be made 1 week ahead. Cover and chill.