Ingredients

• ¾ 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)

Instructions

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.
2. Strain spiced syrup through a fine-mesh sieve into a measuring glass; discard spices. (You should have about 1 cup.)
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.
4. Do Ahead: Syrup can be made 1 week ahead. Cover and chill.