Miel de panela or miel de caña is a sweet syrup made from panela or piloncillo. It is used as a sweetener for drinks and also in a variety of Latin American desserts.
Course Sauce, Sweet sauce
Cuisine Ecuadorian, Latin American
Keyword Miel de panela, Piloncillo syrup, Spiced syrup
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Ingredients
1lbof panela or piloncillowhole or broken into chunks
2cupsof water
For a spiced version: add a couple of cinnamon sticks & whole cloves
Instructions
Combine the panela or piloncillo, the whole block or the chunks, in a saucepan with the water and spices.
Simmer over low heat until the panela is fully melted, then increase the heat and bring a boil.
Boil over medium-low heat, stirring frequently until the syrup is thick enough to coat a spoon, about 10-15 minutes. Keep an eye on it while it cooks, panela syrup is prone to spilling over very quickly.
Serve warm with pristiños, buñuelos or muchines. Cool down if serving with quesillo o fresh cheese.