South of the Border Coffee |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This should be made with the cone-shaped raw sugar called piloncillo, but you may substitute dark brown sugar. Ingredients:
8 cups water |
3 small piloncillo cones (panocha) |
1/2 ounce baking chocolate, chopped |
2 whole cloves |
cinnamon |
1/4-1/2 cup regular grind coffee |
1 teaspoon vanilla extract |
Directions:
1. Heat water.
2. Add piloncillo, chocolate, cloves and cinnamon stick.
3. Bring to a full boil; reduce heat and simmer, uncovered, for 15 minutes.
4. Stir in coffee or add coffee in a bouquet garni bag for easy removal.
5. Remove from heat and let stand for 5 minutes.
6. Stir in vanilla extract.
7. Strain through a double thickness of cheesecloth or, better yet, use a bouquet garni bag for the coffee, then just remove the bag of grounds.
8. Serve immediately.
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