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 ! @ReikiHealsTheSoul
Categories Hot Drinks
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Garnish with cinnamon; serve with cinnamon sticks, if desired.
- Makes 10 to 12 servings. Enjoy!
MEXICAN CHOCOLATE ICE CREAM
Adapted this from a recipe on www.chow.com that used Patron ZO Cafe - a coffee-flavored tequila liqueur. I also substituted a regular cinnamon stick for the canela - it's too darned hot now to go a hunting canela up now - maybe in the fall. After ice cream is processed in ice cream maker, let it mature a day in the freezer before serving - unless you prefer soft serve. I included chilling the base but not the overnight maturing in the times.
Provided by Busters friend
Categories Frozen Desserts
Time 2h
Yield 6 cups
Number Of Ingredients 7
Steps:
- Prepare an ice water bath by filling a bowl halfway with ice and water; set aside in sink.
- Combine milk, cream, half of the sugar, and cinnamon stick in a large saucepan and bring to a simmer over medium heat.
- Meanwhile, whisk together remaining sugar and egg yolks until pale yellow. Once milk mixture is hot, slowly add half of milk mixture into egg mixture (1/2 cup at a time is good to temper the eggs), whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as thick as melted ice cream and coats the back of a spoon, about 10 to 15 minutes. (When you draw your finger across the spoon, it should make a mark through the custard.).
- Remove from heat, add chocolate, and whisk until chocolate is melted and custard is smooth. Whisk in coffee liqueur. Strain into a large heatproof bowl and place ice cream base over ice water bath to chill, about 10 to 15 minutes.
- Once ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in an ice-cream maker according to the manufacturer's instructions.
- Freeze processed ice cream overnight for firmer texture & matured flavor or eat at once in "soft serve" form.
Nutrition Facts : Calories 527.7, Fat 32.6, SaturatedFat 17.5, Cholesterol 260, Sodium 86, Carbohydrate 43.9, Fiber 1.3, Sugar 39.9, Protein 8.8
GRANDMA BONNIE'S CINNAMON ROLLS
These are my grandma's cinnamon rolls. A favorite at Christmas or just a Saturday morning.
Provided by Priscilla
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
- Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
- Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
- Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
- While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
- Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.
Nutrition Facts : Calories 532 calories, Carbohydrate 81.9 g, Cholesterol 41 mg, Fat 19.4 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 398.7 mg, Sugar 27.5 g
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
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