Mexican Hot Coffee
Difficulty: Beginner
Prep Time: 10 min
Serves: 6 (as many cups of coffee as you make)
Attribute: Draeger’s
Ingredients
- 6 cups Prepared Coffee (we prefer Jeremiah’s Pick for this recipe)
- 2 ounces Germaine Robin Craft Method Lot 33 Brandy
- 2 tablespoons India Tree Caster Sugar
- ¼ teaspoon Ground Mexican (or Regular Cinnamon)
- ⅛ teaspoon Ground Cayenne Pepper
- 3 ounces Kahlua Coffee Liqueur
- Coffee Whipped Cream
- Chocolate Syrup
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon Mexican Cinnamon
Directions
In a shallow dish, mix together the sugar, cinnamon, and Cayenne pepper. Lightly wet the rims of large coffee mugs and dip them into the sugar mixture, coating the rim of the glass. Inside each glass, squeeze a little (or a lot, it’s your call!) chocolate syrup. Next, add the Germaine Robin brandy, Kahlua coffee liqueur, and finally add your hot, freshly brewed coffee. Top with Cinnamon Whipped Cream.
Cinnamon Whipped Cream
In a medium mixing bowl combine the heavy whipping cream, sugar and cinnamon. Beat with an electric mixer on medium speed until soft peaks form.
