Mexican Hot Coffee

Every morning I wake up looking forward to my first cup of coffee. I’ve always been a coffee drinker but since having kids I feel like It’s become more of a ritual. Every morning, my husband and I get ourselves a cup of coffee, and the girls a cup of milk, and we sit and watch a little TV. Yes, we often start our day with television which some people don’t like but, for us, it’s a little calm before the chaos.

My love for coffee, all things fall, and being super cozy in cool weather lead me to this drink. It’s sort of a mix between a Mexican hot chocolate, coffee, and a cocktail. It’s so delicious and comforting and all you need for Saturday morning.

Entertaining tips:

1. Serve this hot or cold. If you serve it cold, make the coffee the day before and store in refrigerator until ready to serve.

2. Mix the liquors together before everyone arrives.

3. Make the whip cream up to 1 day before and store in the refrigerator.

4. Serve with my Cheesy Chipotle Potato Breakfast Taquitos!

Recipe:

Ingredients:

3 Tbsp ground coffee

5 cups water

1/2 Tbsp cocoa powder

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/8 tsp cayenne

6oz tequila

4oz coffee liquor

8 dashes of chocolate bitters

1 cup heavy cream

1 Tbsp powder sugar

1/2 tsp vanilla bean powder (you can also use vanilla beans or extract)

Directions:

1. Add cocoa powder, cinnamon, cloves, nutmeg, and cayenne to your coffee grounds. Brew coffee to your preference. I use 3 TBSP coffee and 5 cups of water.

2. While coffee is brewing, make the cream. In a medium bowl, whisk heavy cream, vanilla bean powder, and powder sugar. Whisk until cream begins to stiffen.

3. In a small glass (preferably one with a pouring spout) mix together tequila, coffee liquor, and chocolate bitters.

4. Divide liquor mixture evenly into 4 mugs, pour hot coffee over and top with cream.

5. Serve hot and enjoy!