Mexican Coffee Balls

Ingredients

1 box (9 ounces) chocolate wafers ½ lb ground blanched almonds
1/3 cup unsweetened cocoa powder ¼ cup white sugar
2 tblspns instant coffee 1/3 cup coffee liqueur
½ cup light corn syrup

Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into ¼" balls and roll in cinnamon sugar. Store in refrigerator.

The Roast & Post Coffee Co. ®

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7 Regent Street
Kingswood
Bristol
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t. 01803 605993
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