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    You are in: Home / Recipes / Mexican Chocolate Coffee Recipe
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    Mexican Chocolate Coffee

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 10, 2012

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

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    • on January 15, 2010

      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.

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    • on January 14, 2009

      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.

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    • on April 10, 2006

      I used one tablespoon of coffee per six ounces of water just like I always do, and this recipe came out very well. It was perfect for one week when I cut out sugar and dairy from my diet, but it is also good with cream and sugar.

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    • on July 02, 2005

      Good flavor on the coffee that I got, but the filter is completely blocked (liquid still in the basket 90 minutes later) leading to an overflow of coffee grounds into the pot. Perhaps this recipe would be more efficient in a percolater instead of a drip coffee machine.

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    • on June 29, 2005

      This was really good. I have a metal strainer and don't use the paper ones very often. It came out perfect, but when I used the paper - it definitely changed the flavor and made it weaker. I like strong coffee, so I went ahead and used one cup of coffee for 6 cups water on top of the cinnamon and cocoa. It probably really depends on the person - some people love strong and some love weak. I think this chef likes weak coffee with more cinnamon flavor. Also, make sure your cinnamon is finely ground.

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    • on June 29, 2005

      I found this to be very weak coffee even though I only used 4 cups of water. Is it possible it is supposed to be 3-4 Tbls. rather than teaspoons of coffee??? Even though it was weak, I did enjoy the combination of flavors. I also had trouble with the mixture turning to paste in the coffee maker basket. The first 3 cups came through fine but then it just slowed to a trickle. I poured myself a cup for the photo and breakfast and then waited to see how long it would take for the last cup to come through. After 30 minutes only 1/2 of the last cup of water had drained from the basket and the rest never did come through. I think it is a great idea and has a lot of potential but the amounts and method need some tweaking. Thanks for sharing!

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    Nutritional Facts for Mexican Chocolate Coffee

    Serving Size: 1 (119 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1.8
     
    Calories from Fat 0
    34%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3.6 mg
    0%
    Total Carbohydrate 0.5 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.0 g
    0%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    ground coffee

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