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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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End your favorite Mexican meal with an assortment of cooling fresh fruit and then savor this south-of-the-border-flavored coffee. Originally from a September 1989 Bon Appetit that featured a Do It Yourself Tostada Party in the Cooking for Friends section. Ingredients:
9 inches cinnamon sticks |
1 vanilla bean, split lengthwise |
3/4 cup ground dark roasted coffee or 3/4 cup espresso coffee |
10 cups water |
1/2 cup chilled whipping cream |
1 tablespoon dark brown sugar |
coffee liqueur (such as kahlua) |
Directions:
1. Place cinnamon in coffeepot.
2. Scrape in vanilla beans and add pod.
3. Brew coffee with 10 cups water.
4. Whip cream to soft peaks; add sugar and beat until stiff peaks form.
5. Pour coffee into 6-ounce cups, discarding cinnamon and vanilla pod.
6. Add coffee liqueur to taste. Top with whipped cream and serve.
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