Cafe Mexicano
By: Helen Pitlick
Published: Thursday, February 11, 2010 - 8:38am

Ingredients




8 cups cold water
cup dark brown sugar, packed
ounce baking chocolate, finly chopped
2 whole cloves
1 cinnamon stick, broken in half
1 cup ground coffee
1 teaspoon vanilla
cup brandy
8 teaspoons coffee liqueur

Preparation

1 Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. 2 Simmer, uncovered, for 15 minutes. Stir in coffee. 3 Remove from heat; cover and let stand 5 minutes. 4 Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth.  5 Stir in brandy; pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.

About


CAFE DIABLO: 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.