When the fall and winter months approach, I enjoy hot beverages. I showed you earlier here how I prepare my hot Chai tea. If you are looking for a sweetened coffee that can be served with dessert OR served as dessert, Mexican coffee is a great choice! It is easy to make, but I prefer to prepare it ahead if I have guests. It can be stored in the refrigerator and reheated as needed without losing any flavor.
Start by measuring out these ingredients:
1/2 cup ground dark roast coffee
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups water
1/4 cup firmly packed dark brown sugar
1/3 cup chocolate syrup (I use dark)
1 cup milk
1 teaspoon vanilla extract
Place coffee in filter or filter basket. Add cinnamon and nutmeg.
Add water to coffee maker and brew coffee and spice mixture.
Next combine brown sugar, chocolate syrup, and milk in large heavy saucepan. Cook over low heat, stirring constantly until brown sugar is dissolved.
Stir in brewed coffee and vanilla extract. Yields 6-1/2 cups.
Serve with whipped cream. Garnish with ground cinnamon.
|Petite serving in espresso cup|
|Hefty serving in a mug|
Savvy Southern Style