Ruth’s Rico Chico
A savory Mexican coffee—just perfect for topping off an intimate outdoor dinner.
Total Timeunder 15 minutes
OccasionCasual Dinner Party
Dietary Considerationegg-free, gluten-free
Taste and Texturecreamy, savory, spiced
Type of Dishcoffe
- 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
Place the chocolate syrup, cream, cinnamon, sugar, and nutmeg in a blender. Pulse twice, then blend to thicken, about 1 minute.
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