South of The Border Coffee is a great treat from your everyday regular coffee. I have used cane brown sugar but typically you should use piloncilla. This is also really great with some added whip cream and sprinkle of chocolate on the top. I have always loved the chocolate and cinnamon mixture that you find throughout Mexican recipes, they coordinate perfect.
2 cups strong coffee ( I used French Press coffee)
2 tablespoons cane brown sugar
1/4 cup baking chocolate, chopped
1 small cinnamon stick
3 whole cloves
1/2 teaspoon vanilla extract
In a small saucepan on medium heat add coffee, sugar and chocolate. Continually stir until chocolate has melted.
Add cinnamon, cloves and vanilla, stir well. Reduce heat to low and allow simmering for 5 minutes.
Pour mixture through a sieve and pour into coffee cups.
Yields: 2 cups