| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Beverages, Mexican | 8 | Servings | |
INGREDIENTS
| 8 | c | Water; Cold |
| 1/3 | c | Dark Brown Sugar; Packed |
| 1/2 | oz | Baking Chocolate; Fine Chop |
| 2 | Cloves; Whole | |
| 1 | Cinnamon Stick;Broken In 1/2 | |
| 1 | c | Coffee; Regular Grind, Dry |
| 1 | ts | Vanilla |
| 1/4 | c | Brandy |
| 8 | tb | Coffee Liqueur |
INSTRUCTIONS
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 T liqueur. Garnish with cinnamon stick, if desired. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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