Bonnies Mexican Coffee Chocolate And Cinnamon Food

BONNIE'S HOMEMADE MEXICAN COFFEE WITH CHOCOLATE

Steps:

• 1. Place water in coffee maker. Place coffee and cinnamon sticks in coffee filter. Combine half-and-half, chocolate syrup, brown sugar and vanilla in coffee pot. Brew coffee; coffee will drip into chocolate cream mixture.
• 2. Meanwhile, whip cream to form soft peaks. Gradually add powdered sugar and vanilla. Beat until stiff peaks form. Pour coffee mixture into individual coffee cups; top with whipped cream.
• 3. Garnish with cinnamon; serve with cinnamon sticks, if desired.
• 4. Makes 10 to 12 servings. Enjoy!

MEXICAN CHOCOLATE COFFEE

Steps:

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

BONNIE'S HOMEMADE MOCHA CREAM LIQUEUR

Steps:

• 1. Combine all the ingredients in a food processor or blender. Cover and process on high speed until the mixture is well-blended and smooth. You may serve the cordial at once over cracked ice or ice cubes. Or you can transfer the mixture to a tightly covered container and refrigerate for up to 2 weeks. Stir just before serving. Makes a great gift! Cheers!

MEXICAN CHOCOLATE ICE CREAM

Steps:

• Heat one cup of cream in small saucepan.
• Whisk in cocoa powder.
• Bring to simmer.
• Whisk unti cocoa powder is well incorporated.
• Remove pot from heat.
• Stir in chocolate until completely incorporate.
• Put mixture into a metal bowl and add remaining cup of cream.
• Set bowl over a larger bowl half filled with ice ater to help cool it down.
• Place a mesh sieve of bowl with the chocolate mixture.
• Put on cup of milk, sugar cinnamon, salt cayenne, expresso powder into a saucepan and heat until steamy (not boiling), stirring to incorporate spices and dissolve sugar.
• Place egg yolks in a medium sized bowl.
• Slowly pour heated milk and mixture into egg yolks, whisking constantly so the egg yolks are tempered by the heated milk, but not cooked.
• Use a rubber spatula to scrape warmed egg youlks back into saucepan.
• Stir milk egg mixture constantly over medium heat with wooden spoon, scraping bottom as you stir, unti mixture thickens and coats spoon so that you can run your finger across coating and have the coating not run.
• This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
• If the custard base doesn't coat the back of spoon, it's not ready.
• As soon as mixture coats the spoon, remove from heat and immediately pour over mesh sieve into bowl of chocolate cream mixture. (The sieve is there to catch any curdled bits).
• Stir into the cream mixture.
• Add a teaspoon of vanilla.
• Let mixture cool a bit in the ice bth and then chill in refrigerator until completely chilled, a couple of hours or over night.
• Right before churning, add 2 tablespoons of brndy to mix.
• This is optional, but willhelp keep the ice cream from getting to icey if stored beyound a day.
• Churn miture in your ice cream maker according to manufacturer's instructions.
• Store ice cream in an airtight container in freezer for several hours before eating.
• The ice cream will be quite soft coming out of the ice cream maker, but will continue to harden in your freezer.
• If you store for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

Steps:

• For sauce:
• Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
• For tortilla crisps:
• Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
• Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
• Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.