Mexican-style coffee, anybody else like it?

[Flambeur]

Coffee + cinnamon + brown sugar. Sometimes milk.

Really speaks to me for some reason, and I'm not anywhere close to being a mexican.

 

[sho'nuff]

i like some of the mexican -style coffee drinks you find out there, where they mix in dark chocolate/'cocao' mix into the drink.

 

[Biscotti]

******* love it, I usually just throw a cinnamon stick in the pot I'm brewing the coffee in; I never sweeten it with any sort of sugar however.

 

[Xericx]

agave nectar? i had that in mexico and I bought a bottle here but I haven't used it really

 

[whacked]

Originally Posted by Flambeur

Coffee + cinnamon + brown sugar. Sometimes milk.

Really speaks to me for some reason, and I'm not anywhere close to being a mexican.

I've been mixing (French-pressed) coffee this way every day since I saw a jar of cinnamon in the on-campus Java City my freshman year in college. Never knew it was Mexican.

 

[Flambeur]

I guess the authentic way is a couple sticks and brown sugar. I think mostly without milk, but I kinda like it with..

hmmm.

 

[Xericx]

tried it today, it sucked. granted, i probably put way too much cinamon.

 

[Cavalier]

Sounds like little kid coffee to me

I drink the dark stuff black

 

[denimdestroyedmylife]

^ plus one

 

[Roikins]

Originally Posted by Flambeur

Coffee + cinnamon + brown sugar. Sometimes milk.

Really speaks to me for some reason, and I'm not anywhere close to being a mexican.

I prefer Mexican hot chocolate with a little bit of vanilla and almond extract, frothed with a hand blender.

 

[ed1066]

Love it. I add ground cinammon to the ground beans in the filter basket. I think that's better than putting it directly into the brewed coffee.

 

[Threak]

Originally Posted by Flambeur

I guess the authentic way is a couple sticks and brown sugar. I think mostly without milk, but I kinda like it with..

hmmm.

The usual way of preparing it is basically cowboy coffee style, and sweetened with something closer to the "Sugar in the Raw" product you see in coffee shops. Tastes great black, especially when boiled in a clay pot over a campfire.

Nothing wrong with pouring a little milk in it though.

Originally Posted by Roikins

I prefer Mexican hot chocolate with a little bit of vanilla and almond extract, frothed with a hand blender.

Mmm. On a cold night, with some bolillos.

 

[Girardian]

As a home coffee roaster I tend to pay close attention to the beans and coffee, but this does not prevent or discourage me from experimentation and enjoyment of coffee in its many forms.

The use of a cinnamon stick strikes me as preferable to ground cinnamon, unless you mix the cinnamon grounds with the coffee grounds and use a fine-mesh press or filter (I almost never brew drip coffee). However, to impart much flavor from a stick you would have to have a prolonged brewing time, which you should not have in a press.

If, on the other hand, you are simply leaving the stick in the mug of coffee (a la apple cider), then you will have a longer infusion period, but the strength of the cinnamon flavor will change over the course of your coffee drinking.

Interestingly, I could not find much on "Mexican Coffee" as described here in an online search. I'd be curious about the traditions and origins of this drink.

During the holidays, I regularly make coffee with the addition of cinnamon, some brown sugar, nutmeg, clove and allspice and serve this 'spiced coffee' with cream. I use a base of Moka Java.

 

[Threak]

Originally Posted by Girardian

Interestingly, I could not find much on "Mexican Coffee" as described here in an online search. I'd be curious about the traditions and origins of this drink.

Somehow that just reminded me it's called "Cafe de Olla." Google's first search result sounds like what the OP is talking about.

 

[JP Tod]

Just had the Cafe de Olla at Topolobampo this past weekend and it was fantastic! Might have to get some for home, although the GF is more of an espresso person...