Quesada Recipes: Mexican Coffee

With school back in full swing and the air becoming a little more crisp every day, it’s the ideal time of year to treat yourself to a warm and decadent beverage. Move over pumpkin spice, Mexican coffee is entering the ring!

Whether you’re looking for an extra special way to start your busy morning or wanting to enjoy a leisurely Sunday brunch, we suggest pairing this with our Huevos Rancheros as a sweet treat after your hearty meal.

We recommend a coarsely ground dark roast brewed in a French press for the ultimate barista experience, however this recipe can be made with any coffee of your choosing (including decaf), brewed with your preferred method.

Serves 2:

2 cups brewed coffee
2 Tbsp brown sugar
2 large cinnamon sticks
3 whole cloves
3 Tbsp chopped dark chocolate
1 Tbsp milk or plant based milk
Whipped cream or whipped coconut cream, optional

In a small saucepan, combine brewed coffee and brown sugar. Bring to a gentle boil.
Once the brown sugar has melted, add the cinnamon sticks and cloves and reduce heat to low. Simmer, covered, for 5 minutes, stirring occasionally.
Remove cinnamon sticks and cloves and add chocolate and milk of choice, whisking until incorporated.
Pour into 2 coffee mugs and top with whipped cream or whipped coconut cream if desired. Serve warm.

Recipes Resources: Nellie Bellie | Emeril Lagasse | All Recipes