Coffee is the top agricultural product being produced in the southern states of Mexico. While coffee beans were brought to Mexico a few hundred years ago, the explosion in coffee production has just taken place in the past few decades. This recipe uses the distinct flavor combination of cinnamon and chocolate, along with orange, to brew one unmistakably Mexican dessert drink.

Ingredients

• 6 tbsp. (90 g) coffee beans, coarsely ground
• 4 cups (950 mL) cold filtered water
• 3 whole canella sticks (Mexican cinnamon)
• 3-3.5 oz. (90-100 g) piloncillo (Unrefined dark brown sugar)
• 1 rind of an orange
• 3-4 oz. (90-120 g) Mexican chocolate or semisweet chocolate
• 1 tsp. (5 mL) vanilla
• Optional: heavy cream

Directions

• Coarsely grind coffee beans (about 10 seconds) and place in a large French press pot. Boil water and pour over coffee. Let sit about 4 minutes.
• Place cinnamon sticks, orange peel, chocolate, brown sugar in a large saucepan.
• Pour coffee into saucepan and heat gently, for about 10-12 minutes. Stir occasionally. Sugar and chocolate should melt.
• Remove from heat and stir in vanilla.
• Remove cinnamon sticks and orange peel, and pour into cups. Top with cream, if desired.

Serves 4-8 depending upon cup size.

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