For your next brunch party, or for a post-dinner pick-me-up, we couldn’t more positively recommend a Café Mexicano. It’s perfectly sweet, perfectly spiced, and guaranteed to please.
Yield: 4 servings
4 cups water
⅓ cup brown or turbinado sugar, or 3 ounces piloncillo (Mexican cane sugar)
½ stick cinnamon
2-inch slice of orange peel
½ cup Mexico Chiapas coffee from Yellowstone Coffee
Roasters, coarse grind
Combine water, cinnamon, orange peel, and sugar in a medium saucepan. Bring to a slow boil. Allow sugar to dissolve; simmer for 5 minutes.
Add coffee to slow-boiling water. Turn off heat and stir. Cover saucepan and allow coffee to steep for 5 minutes. Pour through a fine mesh strainer and serve.
