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Photo by: Joseph De Leo
A savory Mexican coffee—just perfect for topping off an intimate outdoor dinner.
Yield: 4 mugs
INGREDIENTS
- 2 tablespoons chocolate syrup
- ½ cup heavy cream
- ¼ teaspoon ground cinnamon
- 2 tablespoons sugar
- Pinch of grated nutmeg
- 2 cups strong hot coffee
- Whipped cream and ground cinnamon, for garnish
Directions
1. Place the chocolate syrup, cream, cinnamon, sugar, and nutmeg in a blender. Pulse twice, then blend to thicken, about 1 minute.
2. Pour the hot coffee into 4 mugs and add the syrup mixture to each, stirring gently. Top with whipped cream, and sprinkle with extra cinnamon.
© 1983 (as Drinks without Liquor), 1999 Jane Brandt
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information does not include whipped cream and ground cinnamon, for garnish.
156kcal (8%)
25mg (2%)
0mg (0%)
122mcg RAE (4%)
103mg
12mg
1g
11g
0g
14g
41mg (14%)
21mg (1%)
7g (35%)
11g (17%)
0mg (1%)
FROM THE KITCHEN OF...
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