1/3 c. dark-roasted ground coffee
2 c. boiling water
1/2 c. tequila
1/2 c. Kahlua liqueur
1 tsp. pure vanilla extract
2 TBS. Mexican dark brown sugar
2/3 c. heavy cream
Put ground coffee in a heatproof pitcher, pour in the boiling water and let sit until the coffee grounds settle at the bottom. Strain the coffee through a sieve to separate the liquid from the grounds. Pour the strained coffee into a clean heatproof pitcher. Add the Kahlua, tequila and vanilla to the coffee and stir well to mix. Add the sugar and stir until it has dissolved completely. Pour the mixture into small coffee cups. Hold a teaspoon just above the surface of the coffee. Pour the cream very slowly down the back of the spoon so that it forms a pool on the top of the coffee. Repeat for other coffees. Serve pronto!