South of the Border Coffee

Contributed By: Kay Davis


This should be made with the cone-shaped raw sugar called piloncillo, but you may substitute dark brown sugar.

8 cupswater
1/3 cup or 3 small cones piloncillo (panocha)
1/2 ounce baking chocolate, chopped
2 whole cloves
1 (2-inch) piece stick cinnamon
1/4 to 1/2 cup regular grind coffee
1 teaspoon vanilla extract


Heat water. Add piloncillo, chocolate, cloves and cinnamon stick. Bring to a full boil; reduce heat and simmer, uncovered, for 15 minutes. Stir in coffee or add coffee in a bouquet garni bag for easy removal. Remove from heat and let stand for 5 minutes.
Stir in vanilla extract. Strain through a double thickness of cheesecloth or, better yet, use a bouquet garni bag for the coffee, then just remove the bag of grounds. Serve immediately.

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