| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Beverage | 6 | Servings | |
INGREDIENTS
| 1 | Stick cinnamon; 2-inch | |
| 1/3 | c | Crushed Pilconcillo |
| 2/3 | c | Freshly ground dark-roasted coffee |
INSTRUCTIONS
1. Bring 5 cups water to a simmer in a small saucepan over low heat. Add the cinnamon and sugar and simmer very gently for 15 minutes. 2. Add the coffee and stir for a few moments. Remove the pan from heat, cover, and let stand 5 minutes. 3. Strain through a fine-mesh sieve. Serve immediately or keep warm over very low heat. Pilconcillo is an unrefined form of brown sugar. Dark brown sugar may be substituted. LOPEZ Y. GONZALEZ LEE ROAD, CLEVELAND HEIGHTS From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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