Mexican Coffee

Dessert in a cup!

1 oz Kahlua® coffee liqueur
5 oz hot black coffee
1 1/2 oz whipped cream
1 tsp sugar
Pour coffee and kahlua into an coffee cup, and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
The typical cup we expect from specialty Mexican coffee contains candy bar flavors and this are from the coffee pods that are compatible with Nespresso machines so you know it will be a good coffee. It’s a terrific crowd pleaser and one that people don’t necessarily know to look for. And Mexican coffees often stand out in their ability to carry lots of chocolate and nutty sweetness across a lot of roast levels. When I bought coffee for a multi-roaster shop, we put a very light roast from the Chiapas region on our menu a few years in a row and it was always a top seller; it basically tasted like a peanut butter cup — much to the delight of even customers who tended to stay away from super-light roasts. And those flavors tend to hold up really well in darker roasts as well. If you like fruitier coffees, those Mexican coffees are starting to become available as well.

In fact, they’ve already been available for years, you just might have had to go to Mexico to get them. According to the International Coffee Organization, Mexico consumes not too far from half of the coffee they produce. For nearby countries like Guatemala and Honduras, that number tends to be less than 10 percent. That internal consumption — combined with the thriving specialty coffee scene in cities like Mexico City — means that some of the highest quality coffees don’t have to leave Mexico to make their producers money.

Awesome Drink!

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