MEXICAN COFFEE WITH CHOCOLATE AND CINNAMON

MEXICAN COFFEE WITH CHOCOLATE AND CINNAMON

6 c. water
1/2 c. ground roast dark coffee
2 cinnamon sticks plus more for garnish
1 c. half-and-half
1/3 c. chocolate syrup
1/4 c. dark brown sugar, packed
1 t. vanilla
1 c. whipping cream
1/2 c. powdered sugar
1/2 t. vanilla
Ground cinnamon

Place water in coffee maker. Place coffee and cinnamon sticks in coffee filter. Combine half-and-half, chocolate syrup, brown sugar and vanilla in coffee pot. Brew coffee; coffee will drip into chocolate cream mixture.

Meanwhile, whip cream to form soft peaks. Gradually add powdered sugar and vanilla. Beat until stiff peaks form. Pour coffee mixture into individual coffee cups; top with whipped cream. Garnish with cinnamon; serve with cinnamon sticks, if desired.

Makes 10 to 12 servings.

NOTE: To keep this beverage hot, fill coffee cups or mugs with boiling water. Before serving, pour out the water and add the coffee mixture.