Mexican Coffee Recipes by Angelica Fuentes

The two delicious Mexican coffee recipes posted today are brought to you by Angelica Fuentes, the owner, founder and the main force behind one of the best Mexican specialty coffee brands, KUNAL KI, available in our Mexico 1492 shop. One is cold and one is warm, so there is an option for every taste and weather.

Enjoy!

Cold Coffee with Condensed Milk & Coconut

Serves 1

You will need:

• 1 brewed espresso Kunal Ki
• 2 teaspoonfuls of sweetened condensed milk
• Ice
• Coconut syrup
• Shaved or grated coconut

What to do:

Prepare an espresso using the Kunal Ki Espresso roast. Add 2 teaspoonfuls of sweetened condensed milk (like La Lechera), or unsweetened if you prefer it or wish to sweeten your cold coffee in a different way. Dissolve the condensed milk completely. If you have a coconut syrup, you can add a shot as well – the coconut and coffee will pair up beautifully. The coconut syrups are usually very sweet, so it can be used as the only sweetener. If you wish to break a fresh coconut for this, the coconut water won’t add a strong enough taste to the coffee, so we don’t recommend it.

Fill a tall glass or a gorgeous carafe with ice cubes and pour your coffee mix slowly, so it can cool.

Pour some grated or shaved coconut over it or serve with pieces of fresh coconut on the side.

Coffee with Melipona Honey and Ginger

Serves 1

You will need:

• 1 brewed espresso Kunal Ki
• 3 teaspoonfuls of Melipona honey*
• Less than a pinch of powdered ginger

*Melipona stingless bees are endemic to the Americas, and the state of Yucatán is the largest producer of the Melipona honey in Mexico. Their honey is sweet-sour tasting, and it is widely used for medicinal purposes.

What to do:

Prepare an espresso using the Kunal Ki Espresso roast. Add the Melipona honey from Veracruz or Yucatán, or any other honey if you don’t have this particular kind. Add less than a pinch of powdered ginger and stir.

Serve hot, with cookies or pan dulce (traditional sweet Mexican pastry).