After Dinner Coffee for Cinco de Mayo

I don’t know.  It seems to me that we looks for any excuse for a celebratory dinner these days.  Not a bad idea really! I can remember ..you know, back in the horse and dinosaur days, when Cinco de Mayo was the fifth of May.  Now, the Hispanic areas of town celebrated, yeah they did.  But the mostly Anglo suburbs? We pretty much stuck with out pot r0ast and apple pie.

At some point in the late 1980s Cinco de Mayo began to take off a bit and now I think they celebrate it everywhere.  In fact, Marc and I were looking at a farm in Houlton, Maine for awhile (couldn’t sell our house, sigh) and saw that it was celebrated clear up there.  Over the next few days on Baing Delights I will be posting some menu ideas and recipes for the food part of the celebration, but if you need an after dinner coffee this is a fantastic choice.  It is based on a Food Network recipe by Rachel Ray and tweaked mercilessly by me.

Try an organic Mexico Chiapas bean for authenticity.

Mexican Coffee

• 1/2 cup ground coffee beans
• 2 tablespoons dark cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon cardamom
• 1 oz Kahlua per cup
• Whipped cream flavored with kahlua

Make the coffee as usual, using the coffee, the cinnamon, cocoa, chili, and cardamom in the filter to make 8 cups of coffee.  Pour one ounce of the Kahlua in each cup then fill with the hot coffee.  Top with a dollop of whipped cream dusted with cinnamon.

8 servings

Image:SXC