How to make Mexican coffee

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How to make Mexican coffee

Raw materials (4 persons):

1. Chocolate juice: 30ml / 2 tablespoons

2. Cream available for beating: 120 ml / 4 liquid ounces / half cup

3. Cinnamon powder: 1.5ml / 0.25 teaspoon

4. Brown sugar: 30ml / 2 tablespoons

5. Nutmeg spices: a small amount, ground

6. Strong black coffee: 475ml / 16 liquid ounces / 2 cups

7. Whipped cream and cinnamon shavings: for decoration

Production steps:

1. Stir the chocolate, cream, cinnamon, sugar and nutmeg together.

2. Pour the hot coffee into the mixture in 1, stir well and divide into 4 cups. Add some whipped cream to each cup and finally add a little cinnamon shavings.

Due to geographical and climatic reasons, the coffee growing area of Mexico is close to Guatemala, and the production classification belongs to the Central American type. The main producing areas are: Kolabegu, Australia Aluca states, the products are mostly washed beans produced in the highlands, with good aroma and sour taste, the grade is divided into three categories according to altitude: Aldura (219m-1280 m), Prima. Rabe Society (853-1006 m) Puine. Raba Society (640-762 m). Coffee beans are mainly exported to the United States. It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

Mexicans are enthusiastic and optimistic, and the chocolates in Mexican coffee perfectly reflect this. There are different methods of Mexican coffee, but the main difference is whether it contains alcohol or not. let's first introduce the practice of non-alcohol.

Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot. Keep it at medium temperature. The heat is not too high. The milk must not boil. Then add the cocoa powder, fully dissolve and stir well. If you are particularly fond of chocolate, you can use chocolate paste instead of cocoa powder and milk.

Let the milk dry for about 5 minutes, wait until the milk is slightly cool, then pour into the prepared coffee, decorate the coffee surface with cold cream, then decorate with a piece of cinnamon, and the Mexican coffee is ready.

The aromas of chocolate and cinnamon blend together to give off the smell of desert. Tasting such a cup of coffee, you seem to be walking through the gray-green cactus in the Mexican desert.