MEXICAN COFFEE

MEXICAN COFFEE

6 c. hot brewed coffee
1 can (14 oz.) sweetened condensed milk
1/2 c. coffee liqueur
2 t. vanilla extract
1/3 c. tequila (optional)
Ground cinnamon (optional)

In medium saucepan over medium heat, sombine coffee, milk and liqueur. Heat through, stirring constantly. Remove from heat; stir in vanilla and tequila (optional).

Sprinkle each serving with cinnamon (optional). Store covered in refirgerator.

Makes 8 cups