Best Mexican Coffee Balls Recipes

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.

MEXICAN COFFEE FUDGE

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.

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.