Cafe Mexicain

This coffee recipe comes from one of my new-found treasures, Betty Crocker's Guide To Easy Entertaining.

 As a coffee-lover, I am especially pleased to find new ways to enjoy my favorite, hot beverage, and hope you will be as pleased with this recipe as I am.  Now, my kind of coffee is very straightforward: very strong, with a little cream.  I don't get into all this specialty coffee (although, I confess, my abstinence is largely due to the fact that I simply can't bring myself to pay that much for one cup of coffee, or bag of coffee for that matter).  Besides, I like the coffee and cream just fine...usually. Occasionally, if I am out and about in the early morning, I will stop at McDonald's and get some "fancy" coffee--you know, the one with the whipping cream on top--but this is pretty much the extent of my specialty coffee experience. 

I bring this up because, if you're like me, and enjoy a good cup of strong coffee, but would occasionally like to spice things up a bit--yet, cannot bring yourself to pay a war-price to have someone else make it for you--there is hope!  You can do it at home yourself!  So the next time you want to exchange your boring cup of Joe for something a little more exotic, try this:

Cafe Mexicain

1/2 c. heavy cream
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 T. confectioner's sugar

Mix cinnamon, nutmeg and sugar into cream.  Whip until stiff just before serving.  Place a generous dollop on top of hot, black coffee.  Makes 6 servings. (I also added about 1/2 tsp. of vanilla, which was delicious!)

   

Warning! This could be addictive!

*On a side note, I don't know why the recipe title is spelled as it is, because "Mexicain" is definitely not Spanish, but I decided to leave it as is spelled in the book from which it came for the sake of being authentic.