Cinnamon Mocha Coffee made with Cafe Campesino

DifficultyBeginner

This spiced-up version of drip coffee is good any time of year, with cinnamon as a healthy supplement that wards off viruses. Pair with Cafe Campesino's Mad Poet Coffee - the citrus flavor of Yirgacheffe combined with the smoky, earthy, dark chocolate essence of Sumatra makes for a smooth, medium-bodied cup with a soft to medium acidity. A touch of Guatemala adds a hint of spice that pairs well with the cinnamon and chocolate. Add a star anise for flair.

Cinnamon Mocha Coffee made with Cafe Campesino

Yields6 Servings
Prep Time15 minsCook Time2 minsTotal Time17 mins

 ½ cup Ground dark roast Cafe Campesino coffee
 1 tbsp Cinnamon
 ¼ tsp Ground Nutmeg
 5 cups Water
 1 cup Milk
  cup Chocolate syrup
 ¼ cup Packed ground sugar
 1 tsp Vanilla extract
 Whipped cream, optional

1

In a small bowl, combine the coffee grounds, cinnamon, and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions.

2

In a large saucepan, combine the milk, chocolate syrup, and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in the vanilla and brewed coffee.

3

Ladle into mugs; garnish with whipped cream if desired.

Ingredients

 ½ cup Ground dark roast Cafe Campesino coffee
 1 tbsp Cinnamon
 ¼ tsp Ground Nutmeg
 5 cups Water
 1 cup Milk
  cup Chocolate syrup
 ¼ cup Packed ground sugar
 1 tsp Vanilla extract
 Whipped cream, optional

Directions

1

In a small bowl, combine the coffee grounds, cinnamon, and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions.

2

In a large saucepan, combine the milk, chocolate syrup, and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in the vanilla and brewed coffee.

3

Ladle into mugs; garnish with whipped cream if desired.

Cinnamon Mocha Coffee
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