South of the Border Coffee This should be made with the cone-shaped raw sugar called piloncillo, but you may substitute dark brown sugar.
8 cups water 1/3 cup or 3 small cones piloncillo (panocha) 1/2 ounce baking chocolate, chopped 2 whole cloves 1 (2-inch) piece stick cinnamon 1/4 to 1/2 cup regular grind coffee 1 teaspoon vanilla extract
Heat water. Add piloncillo, chocolate, cloves and cinnamon stick. Bring to a full boil; reduce heat and simmer, uncovered, for 15 minutes. Stir in coffee or add coffee in a bouquet garni bag for easy removal. Remove from heat and let stand for 5 minutes.
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.
