Mexican Coffee

Total Time Prep: 10 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
Creamy, lightly sweet Mexican coffee will warm you right up with its flavors of cocoa, cinnamon and orange.

Ingredients

  • 1/2 cup ground coffee
  • 1 teaspoon ground cinnamon
  • 24 ounces water
  • 1 cup evaporated milk
  • 3 tablespoons packed brown sugar
  • 1 tablespoon baking cocoa
  • 1 pinch salt
  • 1 pinch cayenne pepper, optional
  • 2 orange peel strips (3 inches each)
  • 1/4 teaspoon vanilla extract, optional
  • 1/4 teaspoon almond extract, optional
  • Optional garnishes: whipped cream, ground cinnamon, chocolate shavings, cinnamon stick, orange peel

Directions

  1. Line the basket of a drip coffee maker with a coffee filter; add ground coffee and cinnamon. Pour water into the tank; brew coffee according to manufacturer’s directions.
  2. While the coffee brews, pour evaporated milk, dark brown sugar, cocoa powder, salt and cayenne pepper, if desired, into a small saucepan. Whisk to combine; add orange peel. Set the pan over medium-low heat on the stove; stir milk mixture frequently until it comes to a simmer. Remove pan from the heat. Stir in vanilla and almond extracts, if desired. Remove orange peel; discard.
  3. Divide coffee between four coffee cups or heatproof Irish coffee glasses. Whisk hot milk mixture again, then pour some into each cup (about 2 oz. per cup, or less if you like your coffee a little stronger.) Stir to combine coffee and milk.
  4. Garnish glasses with optional toppings. Serve hot.

Nutrition Facts

1 serving.: 131 calories, 4g fat (3g saturated fat), 20mg cholesterol, 106mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 5g protein.

Turn your regular cup of joe every morning into Mexican coffee with just a little extra effort. Each sip is sweet, spiced and satisfying! —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook

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