Latin Twist: Mexican Coffee

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One of the most wonderful parts of language is that it’s alive and ever evolving. My friends, recipes can be like that, too! Inspiration for change comes from so many places; in my case, it comes from my family, my guests, and my students. This is the case with my now-evolving Mexican coffee.  And though yes, it seems that a bit of spring is teasing us on tomorrow’s first day of winter, we know, friends, that winter will be back…and that we’ll be yearning for a warm and toasty drink like this one!

Mexican coffee, or pretty much any coffee drink I prepare, is that it is simple and elegant in its make up. It’s also one that you can make spontaneously, or without too much preparation. Basically the key ingredients in my Mexican coffee remain the same: hot coffee, Kahlúa (or your favorite coffee liqueur), topped with whipped cream (preferably homemade), turbinado or demerara sugar, and cinnamon and/or cocoa powder. Ah, of course you could give an extra kick with some tequila or, as someone recently suggested to me, coffee-infused tequila! As I’ve mentioned, amounts and ingredients can vary according to what you or your guests prefer.

Mexican CoffeeMexican Coffee in front of the holiday decor

The thing about Mexican Coffee, or any coffee drink you serve, is that you also want it to look pretty! This can be accomplished through the glass you use, as well as the whipped cream you pipe, and the sprinkles on the top. I also, as I mentioned in my first Cafe Mexicano  post, drizzled Kahlúa on the top. Shaved chocolate or chocolate-covered coffee beans also look gorgeous on top. Again, as always, have fun with it. ¡Buen provecho! Enjoy!

with Mexican Coffee Here I am, having fun with my Mexican coffee!

 

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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