Cafe Mexicano
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Prep: | |
| Cook: | ||
| Total: | ||
| Yield: | 8 servings |
Ingredients
| Amount | Ingredient | Preparation | |
|---|---|---|---|
| 8 | cups | water | cold |
| 1/3 | cup | brown sugar | dark, packed |
| 1/2 | ounce | chocolate unsweetened | baking, finely chopped |
| 2 | each | cloves, whole | |
| 1 | each | cinnamon stick | broken in 1/2 |
| 1 | cup | coffee | regular grind, dry |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | brandy | |
| 8 | tablespoons | liqueur | coffee flavor, such as kahlua |
Directions
Heat water, brown sugar, chocolate, cloves, and cinnamon toboiling 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 T liqueur.
Garnish with cinnamon stick, if desired.
Find more recipes like: Beverages, Cheese, Chocolate, Mexican, Mexican 2
