Cinco de Mayo- Coffee Edition
If you have ever researched coffee, you might have noticed that lots of coffee comes from Central and South America. The climate and terrain of these areas is great for growing coffee. Mexico is actually one of the largest producers of certified organic coffees. They have been growing coffee there since the 1700s and Mexican coffees are typically used as a base for blending with other coffees because the beans are *usually* light bodied.
Now that you have a little bit of background, on to the fun stuff!
- 3/4 cup dark coffee grounds
- 2 tsp ground cinnamon
- 6 cups water
- 1 cup milk
- 1/3 cup chocolate syrup
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- Whipped cream (optional)
1. place coffee and cinnamon in the filter of your coffee maker, brew with the 6 cups of water.
2. simmer milk, chocolate syrup, and sugar in a small saucepan on low until the sugar is dissolved. Stir this mixture and the vanilla into your coffee.
3. pour into cups and top with whipped cream and cinnamon!
Some fun variations:
-Use 6 shots of espresso instead of the brewed coffee and 3 cups of milk for a peppy-er latte version
-I’m trying this with coconut milk (or you could use soy) for a lighter and tropical version
– Add a shot of Kahlua or Tequila to your cup to make a festive adult beverage!
Cafe de la olla
by Marcela Valladolid of the Food Network
- 2/3 cup dark ground coffee
- 1 quart water
- 1 cinnamon stick
- 1 3 inch piece orange peel
- 1 cup dark brown sugar
In a medium saucepan over medium heat, add the coffee grounds with 1 quart water, sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar.
Remove from the heat and let steep with pan covered for five minutes.
Strain, through a fine mesh strainer, into cups and serve.
For a kick and a little extra flavor, add a half shot of orange liqueur or cinnamon schnapps!
And now for something odd…I saw this, considered not posting it…but I’m more curious as to what you all think of this recipe. Seattle’s Best posted this on their Facebook page and though I LOVE SB, I must question the enjoyability of Sangria with Coffee. Would you try it? If you do try it, is it any good? I love a good glass of sangria….but…with coffee? Who knows, maybe it’s the best thing I’ve never had! Anyways, check it out!
Sangria with Coffee (via Seattle’s Best)
- 1/4 cup sugar
- 3 cups cranberry juice
- 1 cup orange juice
- 1 cup blueberries
- 1 cup strawberries, halved
- 1 orange sliced into 1/4″ wheels
- 2 cups coffee concentrate(they naturally recommend Seattle’s Best Level 2)****
- 1 cup soda water
- 1/2 cup tequila (optional)
Combine sugar, juices and fruit in a pitcher. Stir to dissolve sugar. Let chill for a few hours if possible.
Before serving, add Level 2 cold brewed coffee and stir to combine. To serve, evenly divide fruit into tall glasses. Fill with sangria. Finish each glass with a splash of soda water.
To garnish, combine the grated zest of an orange with equal amount sugar and dip moistened rims of tall glasses into the mixture.
Brew 1 cup coffee grounds with 2 cups water. Chill.
Well I hope you enjoy all of these Cinco de Mayo inspired coffee concoctions. Ole!