Café Mexicano

8 c. cold water

1/2 c. grated piloncillo* or 1/2 c. packed dark brown sugar

1/2 oz. unsweetened chocolate, finely chopped

2 whole cloves

1 stick cinnamon, broken into halves

1 c. regular-grind coffee (dry)

1 tsp. vanilla

Heat water, piloncillo, chocolate, cloves, and cinnamon to boiling in a 3-quart saucepan. Reduce heat. Simmer, uncovered, for 15 minutes.

Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth or coffee filters.

7 servings

*Piloncillo is made from pure, unrefined sugar pressed into a cone shape. It tastes very similar to brown sugar, and you can use it in any recipe that calls for dark brown sugar.