Best Mexican Chocolate Coffee Recipes

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

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.

BONNIE'S HOMEMADE MEXICAN COFFEE WITH CHOCOLATE

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 CHOCOLATE COFFEE

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!

MEXICAN CHOCOLATE COFFEE SHAKE BY EDDIE

Steps:

• 1. In a cocktail shaker or blender combine chocolate ice cream or (vanilla ice cream for a variation.
• 2. Add remaining ingredients and process until icy. Serve in small tumblers.
• 3. If no ice cream is available use 1/2 cup milk for a less rich rendition.

CREAMY MEXICAN CHOCOLATE ICED COFFEE

Steps:

• Whip 1/2 cup cream to soft peaks, set aside.
• Combine the remaining 1/2 cup cream, chocolate syrup, sugar and 3/4 teaspoon cinnamon in a pitcher or bowl. Stir in coffee until sugar dissolves.
• Fill 4 glasses with ice and pour the coffee mixture over the ice. Top with the whipped cream and sprinkle with cinnamon. Garnish with the chocolate-covered coffee beans, if desired.

GLUTEN FREE MEXICAN CHOCOLATE COFFEE CAKE

Steps:

• Preheat oven to 325F. Line 5x9 inch loaf pan with wax paper. Grease wax paper with coconut oil.
• Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
• In a food processor or blender, combine eggs, honey, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate. Process/blend for 1 minute.
• Add dry ingredients to food processor, and pulse to combine.
• Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
• Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!
• Recipe submitted by Sarah, Marietta