Mexican Coffee:

• 1 oz coffee liqueur
• ½ oz tequila if you’re feeling bold. If not, feel free to add a touch more coffee liqueur or vodka
• 1 cup freshly brewed coffee
• 3 tablespoons whipped cream
• sprinkle of cinnamon

Instructions

For the liqueur:

• In a medium saucepan over medium-high heat, combine water, BochaSweet, monk fruit extract, and coffee grounds.
• Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
• Transfer mixture to a glass jar and add white rum, cocoa powder and vanilla extract
• Seal jar and place in a dark, cool spot and wait...and wait...and wait. At least 3 weeks, shaking the jar every few days.
• Strain mixture through a fine mesh sieve. Then strain again through a coffee filter (this will take several day and changes of coffee filter, but it's worth it to get all the coffee "silt" out of the mixture).
• For the Mexican Coffee, mix liqueur, tequila and coffee in a large coffee mug. Top with whipped cream and cinnamon.