Cafe Mexicano
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 servingsPREP
20 minCOOK
20 minREADY
40 minThis 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
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.
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