Best Mexican Coffee Recipes

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.

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!

MEXICAN COFFEE COCKTAIL

Steps:

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

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.

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.

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-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)

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.

MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM

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)

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

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.

MEXICAN INSPIRED TEQUILA COFFEE

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.

CAFé DE OLLA (MEXICAN SPICED COFFEE)

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.

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 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.

ICED MEXICAN COFFEE

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.

MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM

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.

MEXICAN COFFEE

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.

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 BALLS

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.