Mexican Caramel Coffee Food

CAFé DE OLLA

Steps:

• In a medium olla or pot, add water, piloncillo, cinnamon sticks, cloves and star anise pod.
• Place over medium-high heat and stir often until the piloncillo completely dissolves and the water comes to a boil.
• Remove the pot from the heat. Add the ground coffee, stir to combine, and cover. Let the coffee steep for 6 minutes for regular strength coffee or 8 minutes for extra-strength strength coffee.
• Pour the coffee through a fine mesh strainer or cheesecloth into a coffee mug and serve.
• Enjoy as is or add some milk for a cafe con leche.

MEXICAN COFFEE

Steps:

• Gather the ingredients.
• Add the coffee grounds and cinnamon to the filter basket of your coffee pot. Then add the 5 cups of water to the pot and brew as you normally would .
• While the coffee is brewing, bring the milk, heavy cream, chocolate syrup, and brown sugar to a gentle simmer in a small saucepan. Make sure to cook on low heat so you don't burn the mixture.
• Remove from the heat and add the brewed coffee to the milk mixture. Whisk in the vanilla extract.
• Divide the coffee among 4 cups and top with whipped cream and garnish with a sprinkle of cinnamon or chocolate shavings, and add a cinnamon stick, if desired. Enjoy immediately.

MEXICAN COFFEE

Steps:

• Place coffee, cocoa and cinnamon in a filter for coffee brewing. Make 4 cups of brewed mocha-cinnamon coffee. Pour a shot of coffee liquor in the bottom of a coffee mug. Pour in a serving of brewed mocha-cinnamon Mexican coffee. Top off the mug with a generous swirl of whipped cream and garnish with another sprinkle of cinnamon. Repeat for desired number of mugfuls!

MEXICAN COFFEE

Steps:

• Place coffee and cinnamon in the filter basket of coffee maker.
• Add water to coffee maker and brew as directed.
• In a saucepan, blend milk, chocolate syrup and sugar.
• Stir over low heat until sugar dissolves.
• Combine milk mixture and brewed coffee.
• Stir in vanilla.

CINNAMON CARAMEL COFFEE

Steps:

• Make the cinnamon flavored coffee.
• Pour the hot coffee into a container, add the caramel sauce and stir until all the sauce has dissolved.
• Next add the milk to the coffee mixture, stir, cover and place in fridge to chill.
• Whip the heavy cream, cinnamon and caramel sauce together, until the cream is smooth, thick and creamy.
• Cover and chill until needed.
• Once the coffee is thoroughly chilled pour it into a large frosted glass filled with the flavored and plain ices.
• Top with the flavored whipped cream , drizzle a little caramel sauce over cream and add a cinnamon stick for stirring.
• Enjoy, enjoy, enjoy.

MEXICAN COFFEE (CAFé MEXICANO)

Steps:

• Place Kahlúa, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill with hot coffee. Stir to blend. Top with sweetened whipped cream.

CARAMEL COFFEE

Steps:

• Place coffee inside paper filled (brewing) basket.
• Adjust basket to fit coffee maker.
• Pour the 4-1/2 cups cold water inside coffee maker.
• Add the caramel topping to the coffee pot.
• Return coffee pot to coffee maker.
• Start brewing the coffee; when completed; stir until well mixed.
• Pour into coffee cups, or mugs.
• Add a large dollop of Cool Whip to each cup.
• Sprinkle on bits of chocolate toffee bits, or the English toffee bits.
• Makes 6 servings (Six 3/4 cups coffee each).
• Note: You can top your coffee off with regular Cool Whip, but I prefer the French Vanilla Cool Whip.

CHURRO COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch (22 x 33 x 5 cm) baking dish and line with parchment paper.
• Make the topping: In a medium bowl, mix together the piloncillo, cornflakes, whole wheat flour, cinnamon, espresso powder, salt, and melted butter until well combined. Refrigerate until ready to assemble.
• Make the filling: In a medium bowl, mix together the piloncillo, granulated sugar, cinnamon, espresso powder, and cocoa powder. Set aside.
• Make the cake: In a large bowl, combine the granulated sugar, piloncillo, butter, baking powder, salt, and vanilla. Using an electric hand mixer, mix on low speed to combine, then increase the speed to medium and cream until soft and fluffy, about 5 minutes.
• Add the eggs, 1 at a time, beating between each addition until fully incorporated.
• In a small bowl, mix together the all-purpose and whole wheat flours.
• Add half the flour to the wet ingredients and mix with the hand mixer until just incorporated. Add the sour cream and fold with a rubber spatula until combined, then add the remaining flour and mix until just combined.
• Pour half of the batter into the prepared baking dish and smooth in an even layer. Sprinkle the filling evenly across the top. Pour in the remaining batter, spreading to cover the filling, then crumble the topping evenly on top.
• Bake until the cake is puffed and firm, about 45 minutes. Let cool completely, about 1 hour.
• Make the chocolate drizzle: Add the ancho chile powder and chocolate to a small bowl and pour the hot cream on top. Let sit for 1 minute, then stir to melt and mix completely. Transfer to a squeeze bottle or plastic bag with a corner snipped off.
• Drizzle the cake with the spiced chocolate sauce and cajeta, then slice and serve.
• Enjoy!

ICED CARAMEL COFFEE

Steps:

• While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
• Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.).
• When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
• Add milk or half-and-half to each glass, to taste.
• Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well.
• Serve.

MEXICAN CARAMEL COFFEE

Steps:

• Mix all ingredients in a mug and enjoy!