MEXICAN COFFEE
Mexican coffee is almost the same as Irish coffee, except it uses Mexican liqueurs.
Provided by suesue
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 16.7 g, Cholesterol 2.3 mg, Fat 0.8 g, Fiber 0 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 11.1 mg, Sugar 16.4 g
MEXICAN COFFEE
Provided by Rachael Ray : Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 5
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 ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS
Categories Chocolate Dairy Dessert Bake Christmas Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
- For tortilla crisps:
- Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
- Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
- Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.
MEXICAN COFFEE COCKTAIL
Not to be outdone by the Irish, Mexico has a spiked coffee of its own. Coffee liqueur and tequila give this warming drink quite a kick.
Provided by Allrecipes
Categories Drinks Recipes Coffee Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Mix coffee liqueur and tequila in coffee cup; add coffee, and top with whipped cream.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 12 g, Cholesterol 4.6 mg, Fat 1.4 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 10.7 mg, Sugar 11.7 g
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-STYLE SWEETENED BLACK COFFEE (CAFé DE OLLA)
Steps:
- Bring water, brown sugar, molasses, and cinnamon sticks to a boil in a 4-quart pot over moderate heat, stirring occasionally until sugar is dissolved. Stir in coffee and boil 5 minutes. Pour through a fine-mesh sieve into a heatproof pitcher or clean pot, discarding coffee grinds and cinnamon sticks.
MEXICAN COFFEE (CAFé MEXICANO)
Posted for the Zaar World Tour 2006-Mexico. This drink is so yummy and definitely warms you up on a cold day.
Provided by Bayhill
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 156.4, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.1, Sodium 24, Carbohydrate 17.3, Fiber 0.2, Sugar 15.3, Protein 0.3
BONNIE'S HOMEMADE MEXICAN COFFEE WITH CHOCOLATE
Flavored with cinnamon, chocolate and vanilla, Mexican Coffee is an absolute treat! Serve with whipped cream sprinkled with cinnamon. Enjoy!
Provided by BonniE !
Categories Hot Drinks
Time 20m
Number Of Ingredients 10
Steps:
- 1. Place water in coffee maker. Place coffee and cinnamon sticks in coffee filter. Combine half-and-half, chocolate syrup, brown sugar and vanilla in coffee pot. Brew coffee; coffee will drip into chocolate cream mixture.
- 2. Meanwhile, whip cream to form soft peaks. Gradually add powdered sugar and vanilla. Beat until stiff peaks form. Pour coffee mixture into individual coffee cups; top with whipped cream.
- 3. Garnish with cinnamon; serve with cinnamon sticks, if desired.
- 4. Makes 10 to 12 servings. Enjoy!
MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM
Provided by Bon Appétit Test Kitchen
Categories Coffee Milk/Cream Dessert Quick & Easy Cinco de Mayo Kahlúa Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
- Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.
CAFé MEXICANO (MEXICAN COFFEE)
Traditionally this is made with a flambé finish. But I don't always have the patience (or torch or lighters) to flambé it in the end. But the flambé finish really does add a nice touch to this drink, if you're so inclined.
Provided by Vickie Parks
Categories Hot Drinks
Time 10m
Number Of Ingredients 7
Steps:
- 1. Dip rim of a hot-beverage mug (like an Irish Coffee mug) in water, then dip in sugar to coat the rim. Put the glass over a flame for several seconds to caramelize the sugar.
- 2. Add tequila and coffee liqueur to mug, and if desired flambé momentarily with a torch.
- 3. Add strong, hot coffee to the mug. Top with a dollop of whipped cream, and dust with ground cinnamon. Serve hot.
RATED G MEXICAN COFFEE
My best friend's husband gave me this recipe. When he was young, his uncle who owned a restaurant in Mexico City made this special drink for him. It has been a favorite in our house for many years.
Provided by IrvineHousewife
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring the water, sugar, cinnamon, and clove to a boil in a large saucepan over high heat. Stir until the sugar has dissolved, then remove from the heat, stir in the coffee grounds, cover, and steep for 5 minutes. Stir in the vanilla and chocolate syrup, then strain through several layers of cheesecloth to remove the coffee grounds and spices. Serve with a dollop of whipped cream.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 19.8 g, Cholesterol 7.6 mg, Fat 2.4 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 36.2 mg, Sugar 16 g
CAFé DE OLLA (MEXICAN SPICED COFFEE)
Warm up anytime with this delightful drink featuring an alluring blend of brown sugar, zesty cinnamon and evaporated milk.
Provided by Annacia
Categories Beverages
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, piloncillo, cinnamon sticks, anise and cloves in medium saucepan.
- Heat over medium-high heat, stirring occasionally, until boiling.
- Reduce heat to low; cover.
- Cook for 15 minutes.
- Remove from heat; stir in coffee granules. Cover; steep for 5 minutes.
- Heat evaporated milk in small saucepan over medium-high heat.
- Whisk constantly until milk is frothy and just comes to a boil.
- Remove from heat.
- Strain coffee through a fine sieve into individual serving cups.
- Serve immediately with frothed milk on the side.
Nutrition Facts : Calories 135.9, Fat 7.4, SaturatedFat 4.4, Cholesterol 27.4, Sodium 110.7, Carbohydrate 11.1, Fiber 0.4, Protein 6.8
MEXICAN INSPIRED TEQUILA COFFEE
Who would have thought, that this would work and taste so good too. A great cup of hot coffee to finish off your day. This will help to mellow you out and chase the days tensions away.
Provided by Baby Kato
Categories Beverages
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Add the coffee, liquers and sugar to your mug.
- Top with whipped cream.
- Sprinkle the cocoa powder on the cream and garnish with two chocolate covered coffee beans.
Nutrition Facts : Calories 152.2, Fat 1.7, SaturatedFat 1, Cholesterol 4.6, Sodium 15.7, Carbohydrate 22.6, Fiber 0.6, Sugar 21.1, Protein 0.8
MEXICAN CHOCOLATE COFFEE
I love coffee and chocolate, but not with too much sugar. I created this for myself after I read that cinnamon helps prevent or retard diabetes and is good for people who already have it (it runs in my family). I was really surprised at how yummy it tastes and doesn't need any creamer or sweetener, but you can certainly add splenda as I do sometimes.
Provided by Roses Granddaughter
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- You'll use a coffee machine for this.
- Put all of the ingredients in the order listed.
- So nutmeg and cinnamon go in first, cocoa above that and coffee last.
- Add the water into the coffee machine and brew as you would for plain coffee.
- If you like coffee strong, use 4 cups water, medium strength: 6 cups, and weak: 8 cups.
- If the flavor seems strong, skip the nutmeg.
- The nutritional ananlysis will probably be off because everything is diluted.
- Enjoy!
Nutrition Facts : Calories 1.8, Fat 0.1, Sodium 3.7, Carbohydrate 0.5, Fiber 0.3, Protein 0.1
MEXICAN COFFEE FUDGE
Make and share this Mexican Coffee Fudge recipe from Food.com.
Provided by Annacia
Categories Candy
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Butter an 8" square baking dish and set aside.
- Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
- In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. Do not stir or scrape down sides.
- Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
- Remove from heat; allow to cool to 110°F, then with a rubber spatula scrape in espresso mixture. In an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.
- Spread fudge evenly into prepared 8" square pan. Let cool for 20 minutes, then cut into 12 pieces.
Nutrition Facts : Calories 321.8, Fat 13.3, SaturatedFat 8.3, Cholesterol 22.4, Sodium 12.6, Carbohydrate 54, Fiber 1.6, Sugar 51, Protein 2
MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM
Make and share this Mexican Coffee Pudding With Kahlua Whipped Cream recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 15m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
- Whisk in milk and 1 cup cream.
- Bring to boil over medium-high heat, whisking constantly.
- Boil 1 minute, whisking constantly.
- Divide among 6 small bowls.
- Cover and chill until cold, about 4 hours.
- Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form.
- Spoon atop puddings; sprinkle with cinnamon.
ICED MEXICAN COFFEE
Finish your fiesta with these spirited coolers, made with a sultry blend of mocha and cinnamon flavors and a splash of tequila.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In blender, place all ingredients except ice, whipped cream and cinnamon sticks. Cover; blend on high speed until mixed.
- Add ice; cover and blend until slushy. Top individual servings with dollop of whipped cream and cinnamon stick.
Nutrition Facts : Calories 110, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 18 g, TransFat 0 g
MEXICAN COFFEE
Sugar and spice make this chocolate-flavored coffee so nice!
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Heat water, brown sugar, cinnamon and cloves to boiling in Dutch oven, stirring to dissolve sugar. Stir in coffee; reduce heat to medium-low. Cover and simmer 5 minutes.
- Stir in chocolate syrup and vanilla; remove from heat. Let stand 5 minutes for coffee grounds to settle. Strain coffee into coffee server or individual cups; discard grounds mixture. Serve with whipped cream.
Nutrition Facts : Calories 90, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg
MEXICAN COFFEE
Make and share this Mexican Coffee recipe from Food.com.
Provided by Recipe Baroness
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 106.4, Fat 3, SaturatedFat 1.6, Cholesterol 6, Sodium 85.1, Carbohydrate 17.7, Fiber 0.9, Sugar 10.2, Protein 2.1
MEXICAN COFFEE BALLS
No bake cookies with a kick.
Provided by Paula Cronin
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 30
Number Of Ingredients 9
Steps:
- In a large bowl, mix chocolate wafer crumbs, ground blanched almonds, unsweetened cocoa powder, and 1/4 cup sugar.
- Dissolve instant coffee in coffee liqueur and stir into crumb mixture with corn syrup.
- Shape into 1/4 inch balls and roll in cinnamon sugar. To make cinnamon sugar, combine 1/4 cup sugar with 2 teaspoons cinnamon. Store in refrigerator.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16.9 g, Cholesterol 0.2 mg, Fat 5.2 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 52.7 mg, Sugar 8.7 g
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