Cafe mexicano

8 c  Water; Cold
    1/3 c  Dark Brown Sugar; Packed
    1/2 oz Baking chocolate; Fine Chop
      2 ea Cloves; Whole
      1 ea Cinnamon Stick;Broken In 1/2
      1 c  Coffee; Regular Grind, Dry
      1 t  vanilla
    1/4 c  brandy
      8 T  Coffee Liqueur
 
  Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
  3-quart saucepan; reduce heat.  Simmer, uncovered, for 15 minutes.  Stir
  in coffee.  Remove from heat; cover and let stand 5 minutes.  Stir in
  vanilla.  Strain coffee through 4 thicknesses of cheesecloth.
  CAFE DIABLO: Cafe Mexicano Whipped Cream Prepare Cafe Mexicano; keep hot in
  saucepan after straining.  Heat brandy just until warm in small,
  long-handled
  saucepan.  Remove from heat; ignite.  Pour flaming brandy over coffee.
  Allow
  flame to burn out; stir. Pour coffee into cups or mugs.  Top each with
  whipped
  cream and 1 T liqueur.  Garnish with cinnamon stick, if desired.