Mexican Coffee Recipe

by Harriet Dickson (my pastor’s wife from Ohio)

Makes 8 servings.


  • 3-4 c. brewed coffee (the original recipe says 3/4 c. coffee, but I never knew if this was coffee grounds or brewed coffee or just a typo, so I use one french press of coffee or one small pot of coffee)
  • 2 tsp. cinnamon
  • 1 c. milk (I use 2% organic)
  • 3 Tbsp. brown sugar
  • 1/3 c. Hershey’s Syrup (I use the Dark Chocolate Syrup)
  • 1 tsp. vanilla


  • Brew coffee and cinnamon together. (Mix cinnamon into coffee grounds before brewing.)
  • Heat rest of ingredients together in a saucepan.
  • Add brewed coffee to saucepan.
  • Serve hot.

This makes a great holiday beverage or just a good dessert coffee. After making it a time or two, you won’t even need to measure. Just add the ingredients in the proportions you like.

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