Mexican Coffee

Mexican Coffee

INGREDIENTS

SERVES 2
  • 700ml of water
  • 12 T-Sugars Raw Cane Sugar Cubes
  • 18g ground coffee
  • 7g or one small square of unsweetened chocolate
  • 1 chamomile tea bag
  • Pinch of ground nutmeg
  • 1 whole clove
  • 1-2ml of pure vanilla extract

DIRECTIONS

Add the water and T-Sugars Raw Cane Sugar Cubes to a saucepan. Over medium heat, stir occasionally until cubes are dissolved. Then, add the coffee, chocolate, tea bag, nutmeg and whole clove. Bring to a low boil, then reduce the heat and simmer for 12-15 minutes. Stir every few minutes. Add the vanilla extract, and then remove from heat. Strain using a sieve or fine-mesh colander. Serve hot.