1 cup cold water, tbsp. ground espresso coffee, 1/2 ea Cinnamon stick (3″ long), 4 tsp.
Crème de Cacao, 2 tsp. Brandy, 2 tbsp. chilled whipping cream, 1 ea. grated semisweet chocolate. Make espresso with water and coffee.
Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add Crème de Cacao and brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate or chocolate curls. Multiply proportions by six and it’s perfect for a party. Serves 2.