Cinco De Mayo is almost upon us, everyone! And around here that always makes it seem a bit more like spring is truly here to stay…or at least I certainly hope so. 🎉
I love Mexican food. If I could only eat one kind of food for the rest of my life I think it would be an all out fist fight between Indian food and Mexican food. I mean, it would be really hard to never have naan ever again. I mean, it’s naan!
But because of the holiday coming up I’ve really been in the mood for Mexican food. I want every salsa known to man, truckloads of refried beans, and I want one of my very favorite foods ever: tamales. Tamales are the bomb.
But you all know how I love a good drinky drink. And you know about my deep devotion to coffee. So here’s a little something to have on the side of a big plate of Mexican food: sweet spiced Mexican coffee.
This drink pretty much ticks every box on the “What Amanda looks for in a beverage” questionnaire. Does it contain coffee? Yes! Does it have that spicy something something? Yes! Does it make you want to break out in an Ella Fitzgerald torch song! Yes! 😉
This drink has a nice, subtle sweetness. And of course you can make it less or more sweet depending on your preference. I also thinks it’s just fun to make. You make it on the stove, stirring it every once in a while. It kind of reminds me of old fashioned popcorn that way. And I have a sneaking suspicion that this would be awesome to make while camping. Coffee over an open fire. Maybe I’m weird, but that sounds like a fabulous time.
Since it’s a little sweet this might be fun to try sometime in place of your normal latte or mocha. And that awesome cinnamon (if you go that route)—bliss! Have this alongside of a slice of dark chocolate cake. Those flavors will compliment each other so well. You’ll be singing show tunes before you know it. 🙂
This recipe comes from my favorite Mexican food guru, Pati Jinich. If you haven’t checked out her show, Pati’s Mexican Table on PBS, go there now. Plus she has a new cookbook out. She has desserts worth swooning over. Enjoy!
- 8 cups of water
- 6 tbsp coarsely-ground coffee of your choice
- 8 tbsp finely chopped piloncillo or dark brown sugar (adjust sweetness to taste)
- 1 ceylon or cinnamon stick
- Place water in a large soup pot and bring to a bowl over high heat. Once boiling, turn down the heat to low and add the coffee, piloncillo, and ceylon.
- Simmer, partially covered, for ten minutes. Stir every once in a while.
- Turn the heat off and put the lid all the way on. Let rest for 5 minutes.
- Strain the coffee through a fine mesh sieve or cheesecloth and serve.