Cafe Mexicano

Ingredients

1,900 ml water
75 gr dark brown sugar
16 gr baking chocolate
1 cinnamon stick
240 gr coffee
4 gr vanilla
55 gr brandy
40 ml coffee liqueur
2,800 ml saucepan

Instructions

in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano Whipped Cream Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.