October 3, 2011

Mexican Coffee

Treasured Desserts

Prep time:

5 minutes, plus brewing

Cook time:

1 minutes

“After-dinner coffee takes on a whole new flavor—cinnamon, cocoa and brown sugar add sweetnessto this strong brew.”

Ingredients

Serves 6

3/4 cup dark roast coffee grounds
1 teaspoon cinnamon, plus extra for dusting (optional)
1 cup half-and-half
1/3 cup unsweetened cocoa powder
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
6 tablespoons whipped cream
6 cinnamon sticks

Directions

1
Place the coffee and cinnamon in the brew basket of a coffee maker. Add 6 cups water to the coffee maker and brewas directed.
2
Meanwhile, place the half-and-half, cocoa and brown sugar in a 2-quart saucepan. Simmer over low heat, stirring occasionally, until the cocoa and brown sugar dissolve, about 1 minute.
3
Stir the brewed coffee into the half-and-half mixture. Divide the coffee evenly among 6 heatproof glasses or mugs. Top each with 1 tbsp. whipped cream. Sprinkle with cinnamon, if desired. Add a cinnamon stick and serve immediately.

Variations(0)

Make My Own Version

Reviews(0)

Grandma's Secret Tip

Whole milk can be substituted for the half-and-half to cut the fat content almost in half, if desired. There is still enough fat in whole milk to produce the rich, creamy taste that makes this drink special.

Serving Suggestion

This coffee is especially goodafter a spicy meal of enchiladas in a fiery sauce and rice tossed with green chiles.

Disney Holiday Collection

Jun

19

Main menu

Collections of Recipes

Grandma's Selections

Recipes by Course

Recipes by Season