Boil the water with the cinnamon stick, cloves and orange peel.

Lower the heat and let the spices infuse over low heat for 20 minutes.

Add the coarsely ground coffee and cook for 5 more minutes without letting it boil.

Remove from the heat and let it rest for 10 minutes so the grounds settle to the bottom.

Strain the mixture through a fine sieve twice to make it clear.

Stir in the erythritol and serve hot.