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.