Makes 6 cups

Mexicans adore spiced, sweetened coffee enhanced with a kiss of vanilla. It's a splendidly rich accompaniment to dessert.

125 ml roasted coffee 80 ml chocolate syrup
1 tbspn cinnamon 250 ml milk
¼ tspn nutmeg 1 tspn vanilla
1 ¼ litre water whipped cream, for garnish
60 ml brown sugar cinnamon, for garnish

Place coffee, cinnamon, and nutmeg in coffee filter. Brew with the water. In small saucepan, combine brown sugar, chocolate syrup and milk.

Cook over low heat until sugar is dissolved. Add to coffee along with vanilla. Pour into coffee cups. Garnish with whipped cream and add a sprinking of cinnamon.