How to make Mexican Coffe


This is a very special coffee. The vanilla, cocoa, and cinnamon suit the coffee flavor perfectly and the whipped cream on top adds a nice touch. This Mexican coffee recipe is good served with any kind of Mexican cookie recipe, such as biscochitos or Mexican sugar cookies.

This kind of coffee is very rich and can be served instead of a dessert after dinner. Depending on your taste, you might want to add some dark or white sugar to the finished result but do taste it first because Mexican coffee tends to be sweet and rich without the addition of extra sugar.

Serves: +1
  • Whole Milk 1 quart
  • Cinnamon 1 teaspoon
  • Vanilla Extract 1 teaspoon
  • Instant Cocoa Mix  cup
  • boiling Water 8 cups
  • Instant Coffee Granules  cup
  • Whipped Cream  
Per serving
Calories: 155 kcal
Proteins: 0.2 g
Fats: 1.4 g
Carbohydrates: 12 g
5 minsPrint
  • Dutch oven
    Combine first three ingredients in a Dutch oven, and cook over medium heat until thoroughly heated. Do not allow to boil. Stir in instant cocoa mix.
  • mexican coffee
    Combine boiling water and coffee granules, and stir into milk mixture. Serve with a dollop of whipped cream and, if desired, garnish with cinnamon sticks. Makes 3 quarts.

mexican coffeCoffee did not arrive in Mexico until the late 18th century, when the Spanish brought plants from Cuba and the Dominican Republic. Its commercial cultivation began decades later when German and Italian immigrants relocated from Guatemala and other Central American nations. In the 1790s, when the first coffee plantations began to appear in the southeast state of Vera Cruz, Spanish colonialism was already deeply entrenched in the region; the Aztec empire had long been conquered – and decimated by disease – nearly two and a half centuries earlier. Mexico’s vast mineral deposits meant that, for many years, coffee and agriculture took a back seat to mineral exports like gold and silver (and later to oil, currently the largest contributor to the Mexican economy). Unlike the islands of the Caribbean or what would later become “Banana Republics” in Central America, Spanish magistrates were slow to survey and distribute land. This discouraged investment in coffee cultivation and allowed indigenous farming communities to retain small plots of land or communal land-holdings in the remote mountains and isolated countryside of southern Mexico long after colonialism ended.

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