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