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Cafe Mexicano

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Submitted by lee105

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

40 min

This is not your morning cup of joe. This is a celebration in a mug.

Cafe Mexicano starts by simmering dark brown sugar, chopped unsweetened chocolate, whole cloves, and a cinnamon stick in water until everything melts into a fragrant, spiced syrup. Ground coffee steeps directly in that liquid, then gets strained through cheesecloth for a smooth, velvety pour.

A splash of vanilla at the end ties it all together with warmth and sweetness.

Variations

  • Cafe Diablo: Warm brandy in a small saucepan, ignite it, and pour the flames right over your Cafe Mexicano. Top with whipped cream and a tablespoon of Kahlua per cup. Dramatic, boozy, and absolutely worth the show.
  • Non-alcoholic: Skip the brandy and liqueur. The chocolate-cinnamon-clove base is plenty bold on its own.

Pro Tips

  • Use cheesecloth folded four layers thick for straining. Anything less and you’ll get gritty sediment in your cup.
  • Chop the chocolate very fine so it melts evenly into the simmering water.
  • If you’re doing the flambeed version, use a long-handled saucepan. Singed eyebrows are not part of the recipe.

Ingredients

8 1.9
CUPS L WATER
cold
79
CUP ML BROWN SUGAR
dark, packed *
½ 14.5
OUNCE ML/G UNSWEETENED CHOCOLATE
baking, finely chopped
2 2
EACH EACH CLOVES, WHOLE *
1 1
EACH EACH CINNAMON STICK
broken in 1/2 *
1 237
CUP ML COFFEE
regular grind, dry
1 5
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML BRANDY *
8 120
TABLESPOONS ML LIQUEUR
coffee flavor, such as kahlua

Directions

Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat.

Simmer, uncovered, for 15 minutes.

Stir in coffee.

Remove from heat; cover and let stand 5 minutes.

Stir in vanilla.

Strain coffee through 4 thicknesses of cheesecloth.

CAFE DIABLO: Cafe Mexicano Whipped Cream Prepare Cafe Mexicano; keep hot in saucepan after straining.

Heat brandy just until warm in small, long-handled saucepan.

Remove from heat; ignite. Pour flaming brandy over coffee.

Allow flame to burn out; stir.

Pour coffee into cups or mugs. Top each with whipped cream and 1 tablespoon liqueur.

Garnish with cinnamon stick, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 81 46% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 32mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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