Mexican Coffee Balls

In a large bowl mix chocolate wafer crumbs ground blanched almonds unsweetened cocoa powder and 1/4 cup sugar.

Dissolve instant coffee in coffee liqueur and stir into crumb mixture with corn syrup.

Shape into 1/4 inch balls and roll in cinnamon sugar. To make cinnamon sugar combine 1/4 cup sugar with 2 teaspoons cinnamon. Store in refrigerator.