Café Mexicano

  • 4 teaspoons chocolate syrup
  • ½ cup heavy cream
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon sugar
  • 1-½ cups strong hot coffee

Put 1 teaspoon chocolate syrup into each of 4 coffee cups.

Combine the heavy cream, ¼ teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks. 

Stir remaining ½ teaspoon cinnamon into the hot coffee.  Divide the coffee evenly between the 4 cups and stir each to blend the coffee with the chocolate syrup.

Top each cup with the spiced whipped cream and serve immediately. 

Serves 4


Patrick Walsh
Patrick Walsh

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