Cinnamon Roast Mexican Coffee

Author: Layla Osberg

As the month of love approaches, we thought we’d combine our Cinnamon Roast coffee and a hint of semisweet chocolate, orange zest, brown sugar and vanilla into a spicy Valentine’s Day recipe: Mexican Style Coffee! Using our candy cinnamon hearts flavoured coffee adds just the right amount of nostalgia to keep this recipe playful and romantic. As the aroma of the traditional Mexican flavours come together on the stove, you’ll be transported to a sunny locale, and upon the first sip, your heart will be warmed.

Cinnamon Roast Mexican Coffee

• 4 cups of water
  
• ½ cup of brown sugar (or dark brown sugar)
• ⅓ cup Murchie’s Cinnamon Roast coffee
• ½ teaspoon orange rind
• ½ teaspoon vanilla extract
• 2oz chopped semisweet chocolate
• Whipped cream
• Ground cinnamon

Directions

Bring the water to a boil and add the brown sugar until it dissolves.

Add the coffee, orange rind, vanilla and chopped chocolate and stir until the chocolate is melted.

Turn off the heat and cover. Let steep for 10 minutes.

Strain with a fine mesh sieve and pour into cups.

Top with fresh whipped cream and cinnamon.

*Cream or milk can be added to the coffee before the whipped cream