1970s Recipes + Menus

Tijuana Tippler

December 1973
    Tequila is Mexico’s national spirit, but until recently brandy was more popular there. A splash of brandy in your postprandial coffee is classic, but this is downright decadent.

    In a large saucepan combine 4 squares (4 ounces) unsweetened chocolate, grated, 4 cups light cream, 2 1/2 cups brandy, 2 cups strong coffee, 1 1/4 cups sugar, and 1 teaspoon vanilla. Bring the mixture to a simmer over low heat, stirring, and simmer it, stirring, until the chocolate is melted and the mixture is hot and well combined. Fold in 1 1/2 cups heavy cream, lightly whipped, and divide the mixture among ten 10-ounce heatproof mugs, rinsed with boiling water. Makes 10 drinks.
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