Mexican Coffee
From hopscotch 15 years ago
- 5 to make
- Serves 1
"The Lazy Aromas Of Mexican Coffee" ..."Even the term Mexican coffee has a sense of holiday, sunshine and fun about it. You'd imagine. With Colombia just down the road, that Mexican coffees would be of the strong, full-bodied variety. Read more Well, you'd be wrong. Read on. Of the five million or so bags of coffee produced in Mexico, they consume just over half themselves before selling the rest on, mostly to the USA. Organic coffee is a Mexican specialty and, with most of their beans grown on small farms, you can be assured of a consistent quality without any of the mass-farming additives to dilute the taste. Although the majority of their Arabica coffee beans are grown in the Vera Cruz region of Mexico, it's the Altura farms in areas like Oaxaca that wow the taste buds of coffee aficionados. Why do you think they keep most of it for themselves?"... See less
Ingredients
- 1 cup whole milk shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1/4 cup chocolate syrup (or 1/3 cup cocoa powder) shopping list
- 6 cups boiling water allowed to cool for three minutes shopping list
- 2 teaspoon brown sugar shopping list
- 1 teaspoon cinnamon shopping list
- 1/2 cup ground coffee beans (ground coarse for press pot) - Mexican preferably! shopping list
- whipped cream to garnish shopping list
How to make it
- Combine the milk, vanilla, chocolate and sugar in a saucepan and heat gently whilst stirring together. Don't let it boil.
- Meanwhile, add the coffee grounds and cinnamon in a French press coffee maker and add the near boiled water to make coffee as usual.
- Add the coffee to milk saucepan and mix together.
- Serve in cappuccino glass cups and add whipped cream and cinnamon sticks to garnish.
- Then take the rest of the day off for a siesta.
- url: ineedcoffee.com
- Note:
- Feeling creative, take a bottle of chocolate syrup, and smear the top inside all around on the top half.
- Drizzle more chocolate syrup on the whip cream, sparingly.
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