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Location: Michigan, United States

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Sunday, April 16, 2006

Mexican Coffee

We talk so much about immigration, illegal immigrants, protest and rallies....

I thought, especially since it is really friggin early in the morning at this moment, we should settle down and have a cup of coffee.


Time For A Mexican Coffee Siesta

As with Jamaican Blue Mountain and Hawaiian Kona coffee, altitude, the Altura, adds that extra ingredient not available in other coffee producing countries. In fact, coffee growing began in Mexico in the 19th century having come over from Jamaica so it's not surprising that the bean is of such quality.

For a taste reminiscent of a nearby well-known island coffee, try a 100% Oaxaca Pluma coffee and note the smooth flavor, the light body and the slightest hint of nut. Maybe, even a whiff of chocolate in the aroma.

After a hard morning's toil why not relax with this Mexican coffee recipe:

1 cup whole milk
1 teaspoon pure vanilla extract
1/4 cup chocolate syrup (or 1/3 cup cocoa powder)
6 cups boiling water allowed to cool for three minutes
2 teaspoon brown sugar
1 teaspoon cinnamon
1/2 cup ground coffee beans (ground coarse for press pot) - Mexican preferably!
whipped cream to garnish
Combine the milk, vanilla, chocolate and sugar in a saucepan and heat gently whilst stirring together. Don't let it boil.

Meanwhile, add the coffee grounds and cinnamon in a French press coffee maker and add the near boiled water to make coffee as usual.

Add the coffee to milk saucepan and mix together. Serve in cappuccino glass cups and add whipped cream and cinnamon sticks to garnish.

Then take the rest of the day off for a siesta.

For this Recipe and many others.