Crème
de Cacao Espresso
1
cup Cold water
2
T Ground espresso coffee or make double strength brewed coffee½ Cinnamon stick (3" long)
4 tsp Crème de Cacao
2 tsp Brandy
2
T Whipping cream, chilled
Grated
semisweet chocolate to garnish
Use
your espresso machine for this one or just make really strong coffee with a
small amount of water. Break cinnamon stick into small pieces and add to hot
espresso. Allow to cool for a few minutes. Add crème de cacao and brandy, and
stir gently. Pour into cute demitasse cups. Whip the cream, and float some
cream on top of each cup. For looks, you can garnish with grated chocolate or
fancy chocolate curls. Serves 2
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