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