Cafe Mexicano - in a 3-qt. Saucepan, heat water; add brown sugar, chocolate, cloves, and cinnamon. Bring to a full boil, reduce heat and simmer uncovered 15 mins. Stir in coffee. Remove from heat and let stand 5 mins. Stir in vanilla; strain through 4 thicknesses of cheesecloth or double thickness of coffee filters. Pour coffee into cups and serve.
Coffee Diablo - prepare Cafe Mexicano as directed above. Return coffee to saucepan after straining. In a small, longhandled pan, heat brandy slightly. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee in cups. Top each with whipped cream and one tspn of coffee liqueur. Garnish with a sprinkle of ground cinnamon.