When the temperature is particularly frigid, only the promise of a cup of this steaming hot spiced coffee will get me up the mountain for a day of skiing. Fortunately, it is just as inviting on a damp rainy day!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
In a small saucepan, combine the granulated sugar and 1/2 cup water. Bring to a boil over medium heat and reduce the heat to low. Add the allspice, cinnamon, and ginger and simmer for 5 minutes, or until the sugar is dissolved. Take the pan off the heat and set aside.
Step 2
In a heat-proof pitcher or measuring cup, add the boiling water to the espresso, then divide it among four 6- to 8-ounce cups. Add 2 tablespoons of the spiced syrup to each cup and stir to combine.
Step 3
Using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and continue to beat until stiff. Top each cup of espresso with a dollop of whipped cream. Dust with cinnamon and serve.
