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
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 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!
MEXICAN COFFEE
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- In each of four 8-ounce mugs, combine 3 tablespoons (1 jigger) of the liqueur and 1 teaspoon of the brown sugar, divide the coffee, heated if necessary, among the mugs, and stir the drinks until the sugar is dissolved. Top each drink with a dollop of the whipped cream and sprinkle the whipped cream with the cinnamon.
MEXICAN COFFEE
Coffee brewed into a pot containing cinnamon sticks and brown sugar is infused with subtle flavor. Serve with dessert after a meal of Mexican foods.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 4
Steps:
- Place coffee in filter in brew basket of coffee maker. Place sugar and cinnamon sticks in empty pot of coffee maker.
- Add water to coffee maker; brew. When brewing is complete; stir until well blended.
- Pour evenly into 6 coffee cups or mugs to serve.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 8 g, Protein 1 g
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
Found this on another site. Posted for Zaar World tour 2005. I posted recipe as it was written...but when trying it :) I used extra strong coffee (It was actually espresso; go figure in Mexican coffee LOL).
Provided by katie in the UP
Categories Beverages
Time 8m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour sugar and hot water into a coffee mug.
- Stir in the coffee and liqueur.
- Spoon whipped cream gently on top of the coffee.
Nutrition Facts : Calories 124.5, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.3, Sodium 11.1, Carbohydrate 13.8, Sugar 13.6, Protein 0.3
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.
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