Categories: Beverages, Mexican 
      Yield: 8 servings 
  
      8 c  Water; cold                       1/3 c  Dark brown sugar; packed 
    1/2 oz Baking chocolate; fine chop         2 ea Cloves; whole 
      1 ea Cinnamon stick;broken in 1/2        1 c  Coffee; regular grind, dry 
      1 ts Vanilla                           1/4 c  Brandy 
      8 tb Coffee liqueur                  
  
  Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 
  3-quart saucepan; reduce heat.  Simmer, uncovered, for 15 minutes. Stir in 
  coffee.  Remove from heat; cover and let stand 5 minutes. Stir in vanilla. 
  Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe 
  Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat 
  brandy just until warm in small, long-handled saucepan. Remove from heat; 
  ignite.  Pour flaming brandy over coffee. 
   Allow flame to burn out; stir. Pour coffee into cups or mugs.  Top each 
  with whipped cream and 1 T liqueur.  Garnish with cinnamon stick, if 
  desired.