Mexican Coffee | Dishin & Dishes

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Saturday night was Girl’s Night In #2 at my house.  The theme was Fiesta.

We fiesta’d and fiesta’d with Mexican food.  we had Guacamole, Texas Caviar, HomeMade Salsa, Southwestern Ranch Dip, Fiesta Grilled Shrimp, and homemade Chimichurri Sauce.



We had Enchilada Soup and for our main course, we had Chicken Enchiladas with green chile sour cream sauce.

We were stuffed, but that didn’t stop us from eating Tres Leches cupcakes for dessert topped with sweetened fresh whipped cream and ice cream.  To go along with this, we also had Mexican Coffee.

Start by making your coffee the way you normally do.  I like to use 2 heaping scoops of coffee to 10 cups, but I like strong coffee.

Add 1 Tablespoon of unsweetened cocoa right into the grounds.  Also add 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper.  Don’t worry, the cayenne isn’t real hot.  It just gives you a little spice at the back of your throat and it  compliments the chocolate and cinnamon hint beautifully.

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Brew your coffee like normal.

Make some sweetened homemade whipped cream by pouring 1 cup of heavy whipping cream in your mixer and whipping it to peaks with 1/4 cup of powdered sugar.

Pour your coffee in a hearty mug.  True Mexican coffee usually has a shot of Kahlua in it.  You can also use Kahlua flavored creamer, if  you prefer, or just drizzle in a little cream.

Top with your sweetened whipped cream and sprinkle with a little more cinnamon.

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Mmmmmm.

This coffee with the Tres Leches Cupcakes?

How do you say “perfect” in Spanish…

Ahh yes…

PERFECTO!

Cooking with Love,

~Katie
Coffee on Foodista
Mexican Coffee on Foodista

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