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Mexican Coffee (non-alcoholic)

  • Yield: About 5 cups


  • 6 cups water
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup regular grind coffee
  • 1/2 ounce unsweetened chocolate
  • 1 small tea bag chamomile tea
  • 1 tablespoon ground cinnamon
  • 2 whole cloves
  • 1/2 teaspoon pure vanilla extract


  • Combine the water and sugar in a heavy saucepan over medium heat, and stir until the sugar dissolves. Add the coffee, chocolate, tea, cinnamon and cloves, and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally. Stir in the vanilla. Remove from the heat and strain through a fine sieve or cheesecloth. Serve warm.