Coffee Liqueur With Vanilla & Cinnamon Cream
- 1 (300 ml) ctn thickened cream
- 2 tablespoons powdered sugar icing
- 2 teaspoons vanilla bean paste
- 220 ml coffee liqueur (such as Kahlua)
- 1 1/4 liters freshly brewed espresso coffee, warmed
- ground cinnamon, to serve
- Use an electric beater to beat the cream in a medium bowl until soft peaks form. Use a large metal spoon to fold in the icing sugar mixture and vanilla bean paste.
- Pour the coffee liqueur evenly among serving glasses. Add the coffee and top with the cream mixture. Sprinkle with cinnamon and serve immediately.
- Notes & tips.
- The Spanish love their coffee sweet and strong - make yours special with a splash of Kahlua.
- Prepare this recipe to the end of step 1 up to 1 day ahead. Cover and store in the fridge. Continue from step 2 just before serving.
cream, powdered sugar icing, vanilla bean paste, coffee, espresso coffee, ground cinnamon
Taken from www.food.com/recipe/coffee-liqueur-with-vanilla-cinnamon-cream-271868 (may not work)