Recipe for cooking south of the border coffee

Recipes from Mexico :: Mexican Beverages

This should be made with the cone-shaped raw sugar called piloncillo, but you may substitute dark brown sugar.

8 c. water
1/3 c. or 3 small cones piloncillo (panocha)
1/2 ounce baking chocolate, chopped
2 whole cloves
1 (2-in. piece stick cinnamon
1/4 to 1/2 c. regular grind coffee
1 tsp. vanilla extract

Heat water. Add piloncillo, chocolate, cloves and cinnamon stick. Bring to a full boil; reduce heat and simmer, uncovered or without a lid, for 15 mins. Stir in coffee or add coffee in a bouquet garni bag for easy removal. Remove from heat and let stand for 5 mins.

Stir in vanilla extract. Strain through a double thickness of cheesecloth or, better yet, use a bouquet garni bag for the coffee, then just remove the bag of grounds. Serve immediately.