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Stovetop Spiced Mexican Coffee
The secret to this deeply aromatic brew is simmering ground beans directly with cinnamon, cloves, and brown sugar. Boiling the spices right in the pot extracts every bit of flavor, while a splash of chocolate syrup and vanilla adds a rich finish. It's a dark, sweet, and warming drink that's especially comforting when topped with a generous dollop of whipped cream. You'll love how the house smells while it simmers on the stove.
Equipment
- Stovetop
- Dutch oven
Ingredients
- 12 cups water
- ½ cup packed brown sugar
- 4 tablespoons ground cinnamon
- 4 whole cloves
- 1 cup regular-grind coffee (dry)
- ½ cup chocolate-flavor syrup
- 1 teaspoon vanilla
Instructions
- 1Combine the water, brown sugar, ground cinnamon, and whole cloves in a large pot or Dutch oven. Bring the mixture to a boil, stirring until the sugar dissolves completely so it doesn't burn on the bottom.
- 2Stir in the dry coffee grounds, then lower the heat to medium-low. Cover the pot and let it simmer for 5 minutes.
- 3Stir the chocolate syrup and vanilla into the pot. Take the pot off the heat and let it sit undisturbed for 5 minutes. This resting period allows the coffee grounds to settle at the bottom for an easier pour.
- 4Carefully strain the liquid into a large serving pitcher or individual mugs, discarding the leftover grounds. Top each cup with whipped cream.
Notes
- Grind: A coarse coffee grind works best for this method. It makes straining much easier and keeps the final brew clear.
- Straining: Use a fine mesh sieve lined with a paper coffee filter or cheesecloth to catch all the fine grounds when pouring.