Mexican Chocolate Coffee

Levee Mercantile Vintage Recipe

MEXICAN CHOCOLATE COFFEE

1 1/2 cups strong coffee

1 ounce semi-sweet chocolate

3/4 teaspoon cinnamon

1 tablespoon sugar

1/2 cup whipping cream

In a saucepan mix together the coffee, chocolate, cinnamon and sugar.

Stir until chocolate melts.  
Whip in cream and serve.  
Makes 4 servings.

Culinary Historian Suzanne Corbett

As I was going through one of the many boxes
 that are waiting for attention, 
I came across this recipe card

and wanted to share.

Blessings from the Prairie,

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Fun fact:  Coffee was first roasted by master roasters over wood fires which produced coffee with a smoky taste.  A rich, full bodied flavored roast called a "full city roast" was noted the most popular of the late 19th century.

The origin of coffee is linked to Ethiopia over a thousand years ago.  The Arabians carefully protected their monopoly on much of the coffee trade by forbidding uncooked beans to be taken out of the country.  Yet, by the 1500's, coffee seeds had made their way throughout the Middle East and Turkey.  By the 18th century, the Dutch and French had established coffee plantations in South and Central America.  These plantations were the source of the beans for the American cup of coffee.

Arabica, the type of bean grown and exported into New Orleans during the 19th century, arrived green for distribution and custom roasting.  Arabica was shipped up river to Saint Louis which was an American center for roasting.  Coffee became a vital commodity especially for those moving to the West.