As you may have guessed, I am a fan of Mexico. I’ve been at least a half a dozen times and always come home with a new recipe. This one is from Hacienda Tres Rios and is great to warm you up during the Fall season. Not only is it “full of spirits” for Halloween, but during cold & flu season my grandmother always says a shot of brandy can cure anything. Don’t you agree?
Enjoy! I’ve got the recipe below in both English and Spanish.
INGREDIENTS
(for one serving)
2 oz Xtabentun (Mayan Honey Liquor)
1 oz Brandy
4 oz Kahlua
4 oz Coffee
2 oz Crema Chantilly
1 piece Cinnamon (or sprinkle ground cinnamon)
PREPARATION
1. Start by brewing a cup of coffee. I usually make mine in a French Press and adjust the amount of grounds and brewing time to make it a bit stronger for mixed concoctions such as this. If you’re making just one serving, a Moka pot will work just fine for making espresso.
2. Next, make a batch of Crema Chantilly. “What is Crema Chantilly?” you ask. It’s vanilla flavored whipped cream and it’s easy to make. Combine one cup of chilled heavy cream with 1/4 cup powdered sugar and 1/2 tsp vanilla in a medium mixing bowl. Blend together with a hand mixer on low speed until cream thickens and starts to peak.
3. When the coffee is ready, add the coffee and liquors to a glass for serving. Top with crema chantilly and a dash of cinnamon and there ya go … Mexican Coffee. Let me know if it warms you up inside.
(Note: When you read the original recipe below, it seems that Hacienda Tres Rios gets a little fancy with caramelizing sugar to the serving glass … if I’m translating that correctly. I just jumped right in to the good stuff … mixin the spirits!)
INGREDIENTES PARA PREPARAR 1 CAFE
2 oz Xtabentun
1 oz Brandy
4 oz Kahlua
4 oz Café americano
2 oz Crema chantilly
1 pizca Canela molida
PROCEDIMIENTO
1. ESCARCHAR LA COPA CON AZUCAR Y CALENTAR HASTA HACER CARAMELO.
2. DESPUES, CALENTAR LOS ALADINOS (RECIPIENTE DE METAL), AGREGAR EL LICOR DE XTABENTUN,
BRANDY Y KAHLUA.
3. POSTERIORMENTE EN LA COPA SE SIRVE EL CAFÉ AMERICANO, SE LE AGREGA LA MEZCLA DE LOS LICORES.
4. AGREGAR LA CREMA CHANTILLY O HELADO DE VAINILLA Y LA PIZCA DE CANELA.
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En ingles y in Spanish. Either way it’s a good cup of coffee.
Stay adventurous, Craig
Hehe, I think I’d get in trouble if I had this particular cup of coffee while I was at work >_>
Sound yum! Although I would need a substitute for the honey liquor- something I could find in Chiang Mai. I love coffee-this would be perfect with dessert!
Delish! And perfect for the fall season! I added this recipe to my blog “A Mexican Fiesta”: http://www.mexfoodrecipes.com with a link back to you and wanted to ask you where people can find the first ingredient? Hope to hear from you! Best, Maria
Hello Maria, for the Xtabentun, it’s a honey based liquor. I was able to Google it and find it online. If you click on the ingredient above in the recipe, it will bring you to the site I found it on.
Cheers!
-Rachelle