Ingredients
- 1 cinnamon stick
- 3 quart saucepan
- 8 c water
- 1 c coffee
- 3/8 c dark brown sugar
- 1/4 c brandy
- 8 t coffee liqueur
- 1/2 oz baking chocolate
- 1 t vanilla
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.
