Post by Chris in NM on Feb 5, 2003 9:37:24 GMT -6
MEXICAN CHOCOLATE
3 oz. unsweetened chocolate
1/2 c. sugar
2 tbsp. instant coffee
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. water
4 c. milk
Whipped cream
In large saucepan, heat chocolate, sugar, coffee, spices, salt and water over low heat, stirring until mixture is smooth. Heat to boiling; reduce heat and simmer 4 minutes, stirring constantly. Stir in milk; heat. Beat with rotary beater until foamy. Top with whipped cream. 8 servings (about 2/3 cup each).
CAFE MEXICANO
12 c. strong coffee
3 oz. chocolate syrup
1/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. coffee liqueur
Whipped cream
Cinnamon
To the hot coffee, add syrup, sugar, cinnamon and nutmeg, stirring to dissolve. Add the liqueur. If not serving immediately, stir occasionally. Serve topped with whipped cream and a dusting of cinnamon. Serves 12.
3 oz. unsweetened chocolate
1/2 c. sugar
2 tbsp. instant coffee
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. water
4 c. milk
Whipped cream
In large saucepan, heat chocolate, sugar, coffee, spices, salt and water over low heat, stirring until mixture is smooth. Heat to boiling; reduce heat and simmer 4 minutes, stirring constantly. Stir in milk; heat. Beat with rotary beater until foamy. Top with whipped cream. 8 servings (about 2/3 cup each).
CAFE MEXICANO
12 c. strong coffee
3 oz. chocolate syrup
1/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. coffee liqueur
Whipped cream
Cinnamon
To the hot coffee, add syrup, sugar, cinnamon and nutmeg, stirring to dissolve. Add the liqueur. If not serving immediately, stir occasionally. Serve topped with whipped cream and a dusting of cinnamon. Serves 12.