Mexican Coffee Chillata Food

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 COCKTAIL

Steps:

• Mix coffee liqueur and tequila in coffee cup; add coffee, and top with whipped cream.

MEXICAN COFFEE CHILLATA

Steps:

• Combine coffee, sweetened condensed milk, ground cinnamon, vanilla extract and the cinnamon stick, if using.
• Refrigerate at least 1 hour.
• Top each serving with a scoop of coffee ice cream and a sprinkle of ground cinnamon.

MEXICAN COFFEE

Steps:

• Frost rims of 2 cups with sugar. Pass it through the fire, gilding the edge little by little. Add the tequila and the coffee liqueur to them tilting the cup a little towards the fire so that the liqueur begins to flame. Dust with cinnamon. Immediately add hot coffee and a scoop of vanilla ice cream. Top with a cherry.

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!

COFFEE GRANITA A LA ORANGE

Steps:

• In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves.
• Cool.
• Stir in the vanilla.
• Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer.
• Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges.
• Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen.
• Transfer to well-chilled bowls - the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too.
• Serve, garnished with whipped cream if desired.

MEXICAN COFFEE

Steps:

• In an electric pot mix all the ground coffee with the 2 teaspoons of cinnamon in the filter basket.
• Add water and brew as usual.
• In a one-quart saucepan, mix together milk, chocolate syrup, and sugar over low heat until the sugar dissolves.
• Add this to the carafe of brewed coffee then stir in the vanilla.
• Pour into preheated cups and garnish, as desired, with whipped cream and a dash of cinnamon.
• (Note, use brown sugar because it enhances the flavors of both the chocolate and the coffee, much preferable over white sugar).

MEXICAN COFFEE

Steps:

• Pour sugar and hot water into a coffee mug. Stir in the coffee and liqueur, and then spoon whipped cream gently on top of the coffee.

TRADTIONAL MEXICAN COFFEE

Steps:

• Heat the water, spices and sugar in a saucepan over medium heat until the sugar dissolves.
• Add the coffee grounds and bring to a boil.
• Simmer for 2 mintues.
• Stir, cover and remove from heat.
• Allow the coffee grounds to settle and then deftly pour the café into mugs - or strain into mugs.