Cafe Mexicano
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 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 tablespoons liqueur. Garnish with cinnamon stick, if desired.
Servings: 8