1 cup Cold water
2 tablespoon(s) Ground espresso coffee
½ Cinnamon stick (3" long)
4 teaspoon Crème de Cacao
2 teaspoon Brandy
2 tablespoon(s) Whipping cream, chilled
Grated semisweet chocolate to garnish

This recipe uses espresso or just make double-strong coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for about one minute. Add crème de cacao and brandy, stirring gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For a fancier look, garnish with grated chocolate or chocolate curls. Multiply proportions by six and it is perfect for a party. Serves 2 as shown.

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