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Ingredients: 3 Ounce(s) whole sticks cinnamon 10 Ounce(s) whole cloves 2 1/2 Ounce(s) unsweetened baking chocolate 10 bags camomile tea 326/625 Pound(s) freshly ground coffee beans 326/625 Pound(s) brown sugar 18 Cup(s) water 1/6 Ounce(s) vanilla extract Directions: Equipment: Microwavable presspot Large coffee maker Metal tea ball Coffee filter Protocol: 1.) Pour 17cups H2O into large coffee maker 2.) Add 1 cup brown sugar and stir. 3.) Add 1 cup H2O to press pot 4.) Add 2.5oz unsweetened chocolate to press pot 5.) Microwave the press pot until the water is near boiling (milage may vary depending on microwave and altitude) 6.) Stir the unsweetened chocolate 7.) Strain the unsweetened chocolate through the presspot 8.) Pour chocolate-water mix into the coffee maker. 9.) Repeat the addition of water, heating, stirring and filtering until most of the chocolate is gone. Use water already in the coffee maker for this. 10.) Place 10 cloves in the tea ball. 11.) Break up cinnimin sticks and place them in the tea ball. 12.) Place 3 bags of camomile tea in the tea ball. 13.) CLose tea ball 14.) Submerge tea ball in brown sugar-chocolate-water mix. 15.) Place remaining tea bags on bottom of coffee basket. 16.) Place coffee filter in coffee basket. 17.) Place coffee in filter. 18.) Place basket in appropriate location in coffee maker. 19.) Start coffee maker. 20.) Once ready, add vanilla extract and stir Optional: Once ready, pour a cup of the coffee. Add brandy and set it on fire. Once it goes out, add whipped cream. In my hands, the coffee takes about 45 minutes to make from start to serve. I have been told this is a difficult coffee to make, even when the ingredients are known. Comments: Little things make a difference, this is a very difficult recipe to get right.
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