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Miel de panela or miel de caña

Miel de panela {Piloncillo syrup}

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 minutes
Total Time 30 minutes


  • 1 lb of panela or piloncillo whole or broken into chunks
  • 2 cups of water
  • For a spiced version: add a couple of cinnamon sticks & whole cloves


  • 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.