When staying in Mexico a year ago our breakfast buffet included a big urn of what was labeled “Mexican Coffee". After ignoring if for a day, thinking it was just regular brewed coffee, I noticed a plaque near it that explained the origin of this drink and its ingredients. According to the plaque, this drink was made by women during the revolution to strengthen and support the soldiers, and was made by what they had on hand: cocoa, coffee, cinnamon, oranges, piloncillo (dark, unrefined Mexican sugar) almonds, and vanilla. There was also a little bit of Tequila. When I came home after that trip I tried making my own version of this coffee (without the Tequila) to have for a festive breakfast. I like to use a Mexican chocolate (the kind often sold in round disks) that have some ground almonds and cinnamon in them already. I use one I mail order from “Seasons of My Heart” website but have also the Chocolate Mexicano made by Taza chocolates that is sold at my local food coop. You can also add a thick dollop of whipped cream for an extra rich touch. You can refrigerate leftovers to serve on ice. Served in demitasse cups this makes a lovely dessert (and a touch of Tequila is then allowed). —JoanG
4-8 depending on cup size
good coffee beans, coursely ground (Latin American beans work great, I used Costa Rican)
cold filtered water
whole cinnamon sticks, Mexican preferred
3 1/2 ounces
piloncillo or unrefined dark brown sugar
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.