1 large preheated brandy snifter, 10 ounces brewed coffee, 1 ½ jiggers Kahlua liqueur, ¼ cup lightly whipped coffee, dash of each of ground cinnamon and cocoa powder. Pour hot coffee in the heated brandy snifter. Add the liqueur and stir well. Top with whipped cream. Sprinkle with cinnamon and cocoa powder.
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