Time
prep 0:10
total 0:10
Ingredients
| 8 cups | cold water | | 1/3 cup | dark brown sugar, packed | | 1/2 oz. | baking chocolate, finely chopped | | 2 | whole cloves | | 1 stick | cinnamon, broken in half | | 1 cup | coffee, dry, regular grind | | 1 tsp. | vanilla | | 1/4 cup | brandy | | 8 tbsp. | coffee liqueur |
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Instructions
Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth.
Cafe Diablo:
Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.
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