Cafe Mexicano
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
water
cold |
|
| ⅓ | cup |
brown sugar
dark, packed |
*
|
| ½ | ounce |
unsweetened chocolate
baking, finely chopped |
|
| 2 | each |
cloves, whole
|
*
|
| 1 | each |
cinnamon sticks
broken in 1/2 |
*
|
| 1 | cup |
coffee
regular grind, dry |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
brandy
|
*
|
| 8 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
water
cold |
|
| 79 | ml |
brown sugar
dark, packed |
*
|
| 14.5 | ml/g |
unsweetened chocolate
baking, finely chopped |
|
| 2 | each |
cloves, whole
|
*
|
| 1 | each |
cinnamon sticks
broken in 1/2 |
*
|
| 237 | ml |
coffee
regular grind, dry |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
brandy
|
*
|
| 1.2E+2 | 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.
