Wednesday, September 8, 2010

Mexican Spiced Coffee


3/4 c Brown sugar
firmly packed
6 Cloves
6 Julienne slices orange zest
3 Cinnamon sticks
6 tb Coffee (NOT instant)


In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest.


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