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Title: Cafe Mexicano and Coffee Diablo
Categories: Beverages
Yield: 8 Servings
| NEW MEXICO COOKING | ||
| 8 | c | -Water |
| 1/3 | c | Dark brown sugar; packed |
| 1/2 | oz | Baking chocolate; finely chopped |
| 2 | Whole cloves | |
| 1 | Cinnamon stick; broken in half | |
| 1 | c | Reg. grind coffee granules |
| 1 | ts | Vanilla extract |
| COFFEE DIABLO | ||
| 1/4 | c | Brandy |
| 8 | ts | Coffee liqueur |
| Whipped cream | ||
| Ground cinnamon | ||
Cafe Mexicano - in a 3-qt. saucepan, heat water; add brown sugar, chocolate, cloves, and cinnamon. Bring to a full boil, reduce heat and simmer uncovered 15 mins. Stir in coffee. Remove from heat and let stand 5 mins. Stir in vanilla; strain through 4 thicknesses of cheesecloth or double thickness of coffee filters. Pour coffee into cups and serve.
Coffee Diablo - prepare Cafe Mexicano as directed above. Return coffee to saucepan after straining. In a small, longhandled pan, heat brandy slightly. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee in cups. Top each with whipped cream and one tspn of coffee liqueur. Garnish with a sprinkle of ground cinnamon.
Author - Clyde Casey
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