Sunday, September 16, 2012

Crème de Cacao Espresso

Crème de Cacao Espresso

1 cup Cold water
2 T Ground espresso coffee or make double strength brewed coffee
½ 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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