Non-Alcoholic Café Mexicano:
½ c. heavy cream
¾ tsp. cinnamon, divided
¼ tsp. nutmeg
1 tbsp. granulated sugar
4 tsp. chocolate syrup
1-½ c. extra-strength hot coffee
4 cinnamon sticks, as a garnish
Combine cream, ¼ tsp. cinnamon, nutmeg, and sugar, whipping until stiff. Stir remaining ½ tsp. cinnamon into hot coffee. Put 1 tsp. chocolate syrup into each of four small cups, pouring coffee into each and stirring to blend with syrup. Top with whipped cream and serve with a cinnamon stick to stir. Makes 4 small servings.
Note: A good-quality decaffeinated coffee works well in this recipe, too.
- With thanks to The Vancouver Sun