Mexican coffee

It looks like a big cup of chocolate. What’s not to like about that? Years ago my bestest friend made this coffee for us. It was like a special treat when I would go and visit her. She would brew this pot of coffee with all these little extras in it and spike it and it was heavenly good. Fast forward many (too many) years and we were both like “remember that Mexican coffee you made for us?” Actually it was more like “oh my god, do you remember that coffee you used to make with Kahlua and like chocolate syrup and stuff?” And we just could not remember what was in it and she looked everywhere and couldn’t find the recipe. Finally we searched around the internet and saw a recipe for Mexican coffee minus the Kahlua. And we were like “this is it!” So here it is. Spiked of course. Just the way we would always drink it.

Mexican coffee
adapted from McCormick
3/4 cup ground dark roast coffee
2 tsp cinnamon
6 cups water
1 cup original almond milk(or regular milk)
1/3 cup sugar free chocolate syrup(or regular)
2 Tbl brown sugar
1 tsp vanilla extract
Kahlua or Patron XO Café
Place ground coffee and cinnamon in filter of coffee maker. Add water and brew as directed. Simmer milk, syrup and sugar on low heat until sugar dissolves.

Stir milk mixture and vanilla into brewed coffee. Now this is where I changed it up because the recipe says to divide into 6 coffee cups. Well, I do everything in excess so I divided it into 2 giant coffee mugs and added 1 1/2 oz Kahlua. I also tried anther version and instead of Kahlua used 1 1/2 oz Patron XO café. Tequila based coffee liquer. Since it’s Mexican coffee and all. They both tasted excellent. Yes I drank them both. I didn’t say I drank them all. But I did try both. Now next time I make it, I’ll be sure and have my bestest over to share it with just like the good ‘ol days!