CAFE MEXICANO

• 8 cups water
• 1/3 cup firmly packed brown sugar
• 2 whole cloves
• 1 cinnamon stick
• 8 ounces whipping cream
• 1 ounce unsweetened baking chocolate
• 1 cup Chock full o'Nuts Original ground coffee
• 1 teaspoon vanilla

In a medium saucepan over medium-high heat; bring water to a boil. Stir in brown sugar, cloves and cinnamon stick (broken in half). Reduce heat and simmer for 15 minutes. While mixture simmers, whip cream to soft peaks. Hold in refrigerator. Remove brown sugar/spice mixture from heat; stir in chocolate until melted. Add ground coffee, cover and let stand 5 minutes. Stir in vanilla. Strain mixture through cheesecloth or a coffee filter. Serve immediately in coffee mugs garnished with whipped cream. Serves 8.