Mexican Chocolate Coffee

Total Time
10mins
Prep
5 mins
Cook
5 mins

I love coffee and chocolate, but not with too much sugar. I created this for myself after I read that cinnamon helps prevent or retard diabetes and is good for people who already have it (it runs in my family). I was really surprised at how yummy it tastes and doesn't need any creamer or sweetener, but you can certainly add splenda as I do sometimes.

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Ingredients

Nutrition

Directions

  1. You'll use a coffee machine for this.
  2. Put all of the ingredients in the order listed.
  3. So nutmeg and cinnamon go in first, cocoa above that and coffee last.
  4. Add the water into the coffee machine and brew as you would for plain coffee.
  5. If you like coffee strong, use 4 cups water, medium strength: 6 cups, and weak: 8 cups.
  6. If the flavor seems strong, skip the nutmeg.
  7. The nutritional ananlysis will probably be off because everything is diluted.
  8. Enjoy!
Most Helpful

5 5

Fast, easy and tasty!!!!! Thanks! I used Hershey's Dark Cocoa because that's all I had. Turned out superb :)

4 5

I made this in my French Press pot, and used 3 tablespoons coffee (my usual amount), not 3 teaspoons, which I think may be a typo. Tasted it and found it to be a bit bitter. So I thought, 3 stars. But I added a bit of Splenda and that improved the flavor and therefore the 4 stars. Made for Winter 2010 Comfort Cafe game.

4 5

My normal amount of coffee and a half measure of the other ingredients came out just right in my 4-cup mini-pot. It comes out well-flavored but light -- coffee, rather than dessert. I did add a dash of Splenda to bring out the flavors and a dollop of whipped cream because I felt like it. I think that a few drops of vanilla would give added depth.