Spiced Holiday Coffee
Spiced Holiday Coffee contains fragrant spices of cardamom, cinnamon and nutmeg brewed into steaming coffee.
3/4 cup heavy or whipping cream
1-1/2 tablespoon confectioners' sugar
1 tablespoon brandy
1/2 cup freshly ground mild roast coffee
2-1/2 teaspoons ground cardamom
1-1/2 teaspoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
5-1/2 cups cold water
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.)
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.
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.
Dark-roast coffee won't taste as good with the spices in this recipe. Mild-roasted coffee (such as Columbian) works best.
Yield: 5 servings
Punch existed in the U.S. before the U.S. was the U.S. References to punch - in letters, menus, and even government documents - are recorded as early as 1682. It was not only a popular drink by this time but also an essential beverage at any sophisticated social affair.
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