Thursday, October 8, 2015

Mexican Coffee

Here's a great dinner coffee to serve with Mexican Wedding Cookies
after our Tamale Christmas Dinner.

Mexican Coffee

3/4 C Coffee Grounds for a Drip Coffee Maker
2 tsp Cinnamon
6 C Water
1 C Half and Half
1/3 C Chocolate Syrup
2 TBS Brown Sugar
1 tsp Vanilla

Put the Coffee Grounds and Cinnamon in the basket of a Coffee Maker.
Add the 6 C of Water and brew.

In a medium saucepan on low heat:
Half and Half
Chocolate Syrup
Brown Sugar
Whisk well.
Heat until the Sugar is completely dissolved.
Add Brewed Coffee.
Remove from heat.
Whisk well.

Serve in individual coffee cups.
Yields about 6 servings.

Peace in the Kitchen!

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