Cinco de Mayo Update
After getting up early and working all day, we were in a sleepy mood rather than a festive mood. So before we got the blender out to mix up the pomegranate margaritas and bake up some loaded chicken nachos, I whipped up a couple of mugs of the Mexican Coffee from my Cinco de Mayo post. Boy were they delicious! Here are some pics from the process, I’m posting the recipe again because it was that good.
I substituted coconut milk for the regular milk and I used dark chocolate syrup instead of plain chocolate syrup…mmm mmm mmm! 🙂
- 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!
I hope you enjoy it as much as we did!
For the festive part of Cinco de Mayo we had Pom-aritas…they were SOOOO good I want to share the recipe with you!
- 1/2 Margarita mix or a sweetened mixture of lemon and lime juices
- 1/4 pomegranate juice
- 1/2 cup tequila
- 1/4 cup orange liqueur
- 3 cups ice
Blend together margarita mix, pom juice, tequila, orange liqueur and ice in a blender until you have a nice frozen concoction. On a plate, pour out salt; rim glasses with a lime wedge and then dip them in the salt. Pour frozen pomaritas into prepared glasses and enjoy! (Makes about 4-5 ritas)