This past weekend we
were deluged with one icing event after another, running from Thursday night
through Sunday morning. While the temperatures had warmed up significantly from
those in the single digits and teens of the week prior, seeing a glazing of ice
everywhere somehow made it feel colder. It was a weekend where I knew I would
be going nowhere, so settled in by the fire, with stitching projects and lots
of good books (Why didn't you all tell me that the Rosemont series was so
good?!), and cup after cup of Mexican Coffee.
I'm not particularly a fan of flavored coffees unless somehow alcohol is involved (as in Irish coffee, something I don't drink nearly often enough), but wanted to give this a try because it sounded so good. As it turned out it was very good, and I'm sure would make an excellent after dinner drink with the addition of a shot or so of Kahlúa. It's as easy to make as it is to enjoy, and with plenty of winter left, you have no excuse not to try it.
Mexican Coffee
1/2 cup ground dark roast coffee
1 T. ground cinnamon
1/4 t. ground nutmeg
5 cups water
1 cup milk
1/3 cup chocolate syrup
1/4 cup firmly packed dark brown sugar
1 t. vanilla extract
Whipped cream and ground cinnamon for garnish
Put coffee in filter basket of coffeemaker; add 1 T. ground cinnamon and ground nutmeg. Add 5 ups water to coffeemaker; brew coffee as manufacturer’s instructions. Mix milk, chocolate syrup, and sugar in large pan; cook over low heat, stirring constantly until sugar dissolves. Stir in brewed coffee and vanilla extract. Pour at once into mugs and top each serving with a dollop of whipped cream and ground cinnamon. Serves 6.
I'm not particularly a fan of flavored coffees unless somehow alcohol is involved (as in Irish coffee, something I don't drink nearly often enough), but wanted to give this a try because it sounded so good. As it turned out it was very good, and I'm sure would make an excellent after dinner drink with the addition of a shot or so of Kahlúa. It's as easy to make as it is to enjoy, and with plenty of winter left, you have no excuse not to try it.
Mexican Coffee
1/2 cup ground dark roast coffee
1 T. ground cinnamon
1/4 t. ground nutmeg
5 cups water
1 cup milk
1/3 cup chocolate syrup
1/4 cup firmly packed dark brown sugar
1 t. vanilla extract
Whipped cream and ground cinnamon for garnish
Put coffee in filter basket of coffeemaker; add 1 T. ground cinnamon and ground nutmeg. Add 5 ups water to coffeemaker; brew coffee as manufacturer’s instructions. Mix milk, chocolate syrup, and sugar in large pan; cook over low heat, stirring constantly until sugar dissolves. Stir in brewed coffee and vanilla extract. Pour at once into mugs and top each serving with a dollop of whipped cream and ground cinnamon. Serves 6.
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