Holiday Spiced Coffee With Brandied Whipped Cream |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 5 |
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Note: Dark-roast coffee doesn't work as well with the spices in this recipe. Colombian or another mild coffee works best. Healthier version with fat-free half-n-half Ingredients:
3/4 cup heavy cream or 3/4 cup whipping cream |
1 1/2 tablespoons confectioners' sugar |
1 tablespoon brandy |
1/2 cup freshly ground coffee, preferably a mild roast such as colombian (see note) |
2 1/2 teaspoons ground cardamom |
1 1/2 teaspoons sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon freshly grated nutmeg |
5 1/2 cups cold water |
Directions:
1. With an electric mixer on medium-high speed, beat the cream in a medium bowl until it starts to mound softly, then beat in the confectioners' sugar and brandy. Continue beating until it is just firm. If not using it right away, cover the bowl of whipped cream with plastic wrap and refrigerate it. (The whipped cream can be prepared 1 day ahead.)
2. To brew the coffee, use a drip-style coffeepot (preferably an automatic drip coffeemaker) and line the filter cup with a paper filter. Put the coffee, cardamom, sugar, cinnamon, and nutmeg in the filter. Mix gently with a spoon to combine the spices with the coffee. Add the water to the water chamber, and brew accordingly to the manufacturer's directions.
3. To serve, pour the coffee into 8 warm cups and garnish each cup with a generous dollop of the whipped cream. The cream will melt as it floats on top. Serve immediately.
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