Cafe Mexicano
Cafe Mexicano
Category : Coffee and Tea
Yield: 8 servings

8 cups Water; Cold
1/3 cup Dark Brown Sugar; Packed
1/2 ounce Baking Chocolate; Fine Chop
2 each Cloves; Whole
1 each Cinnamon Stick;Broken In 1/2
1 cup Coffee; Regular Grind, Dry
1 teaspoon Vanilla
1/4 cup Brandy
8 tablespoons Coffee Liqueur

Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth.

CAFE DIABLO:

Cafe Mexicano Whipped Cream

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 1 tablespoon liqueur. Garnish with cinnamon stick, if desired.