8 c Water; Cold 1/3 c Dark Brown Sugar; Packed 1/2 oz Baking Chocolate; Fine Chop 2 ea Cloves; Whole 1 ea Cinnamon Stick;Broken In 1/2 1 c Coffee; Regular Grind, Dry 1 t Vanilla 1/4 c Brandy 8 T Coffee Liqueur Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 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. CAFE DIABLO: Cafe Mexicano Whipped Cream Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.
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