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Cafe Mexicano
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Source: Betty Crocker Southwestern Cooking
| 8 cups | cold water |
| 1/2 cup | grated piloncillo or 1/3 cup packed dark brown sugar |
| 1/2 ounce | unsweetened chocolate, finely chopped |
| 2 | whole cloves |
| 1 stick | cinnamon, broken into halves |
| 1 cup | regular-grind coffee, (dry) |
| 1 teaspoon | vanilla |
Heat water, piloncillo, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heal. Simmer uncovered 15 minutes.
Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses cheesecloth.
7 SERVINGS (ABOUT 1 CUP EACH)
Cafe Diablo
Caff Mexicano (above)
1/4 cup brandy Whipped cream
8 tablespoom coffee liqueur
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 I tablespoon liqueur. Garnish with cinnamon stick if desired.
8 SERVINGS (ABOUT 1 cup each)
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