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Mexican
Ruth’s Rico Chico

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A savory Mexican coffee—just perfect for topping off an intimate outdoor dinner.

Yield: 4 mugs

Ingredients

  • 2 tablespoons chocolate syrup
  • ½ cup heavy cream
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons sugar
  • Pinch of grated nutmeg
  • 2 cups strong hot coffee
  • Whipped cream and ground cinnamon, for garnish

Directions

1. Place the chocolate syrup, cream, cinnamon, sugar, and nutmeg in a blender. Pulse twice, then blend to thicken, about 1 minute.

2. Pour the hot coffee into 4 mugs and add the syrup mixture to each, stirring gently. Top with whipped cream, and sprinkle with extra cinnamon.


© 1983 (as Drinks without Liquor), 1999 Jane Brandt
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include whipped cream and ground cinnamon, for garnish.

156kcal (8%)
25mg (2%)
0mg (0%)
122mcg RAE (4%)
103mg
12mg
1g
11g
0g
14g
41mg (14%)
21mg (1%)
7g (35%)
11g (17%)
0mg (1%)
 

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