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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Mexican Cappuccino, Guanajuato Style |
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Serves: 2 Print this Recipe(Cappuccino Guanajuato) Category: Coffee and Hot Chocolate Guanajuato is a historic colonial city in the central region of Mexico known as the Bajio. You enter this captivating city through long, twisting tunnels. Our hotel, Posada Santa Fe, was located on the Jardín Union, the most popular garden plaza in the city. Steep hills and narrow, winding streets are connected with stone steps or cobblestone walkways in all directions. We stopped for coffee near the Jardín Union and discovered this interesting twist to cappuccino. Coffee lovers will want to try this. To serve this the authentic way, use a 6- to 7-ounce heat-resistant glass coffee cup. To present the coffee to full effect, don't stir the ingredients: the layers will stay separated until stirred. 3 tablespoons Brown Sugar Syrup 4 tablespoons Sweetened Whipped Cream 2/3 cup strong espresso-brewed coffee 1 cup hot milk (or steamed with an expresso machine, if available) Unsweetened baking cocoa powder, or ground cinnamon (Mexican canela or Ceylon variety preferred) Prepare the sugar syrup and the whipped cream. Then, carefully pour the syrup, coffee, and milk, equally, in order, into two 6-ounce coffee cups. Top with a dollop of cream. Sprinkle with cocoa or cinnamon. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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