Holiday Spiced Coffee with Brandied Whipped Cream

Holiday Spiced Coffee with Brandied Whipped Cream

Today was a rough day. All I’ll say is that I’ve had much better days at work. On a more fun note, it has been pouring in Tucson all day! This may not seem fun to a lot of people but since I rarely see cloudy days or rainy days in Tucson this makes me really excited. It’s a day to sit in the house and enjoy something warm to drink. Especially something warm that includes a smidge of brandy. I looked in Betty Rosbottom’s “Coffee: Scrumptious Drinks and Treats” cookbook for something that would simultaneously lighten my mood after my problematic day at work and also warm me up from the tip of my nose to the tips of my toes. This recipe sounded so happy and festive that I couldn’t resist trying it out. This was my first time brewing coffee AND spices in my coffeemaker. I was a little concerned for its well-being, but apparently Ms. Rosbottom knows what she’s doing. There are a few things you may want to think about before attempting this recipe. For instance, if you decide not to use the whipped cream right away, cover the bowl of whipped cream with plastic wrap and refrigerate it. The cookbook says that the whipped cream can be made up to a day in advance, which is always a great idea. Another note along with this recipe stresses the importance of using a mild roast such as the recipe preferred Colombian for this coffee. The author of the cookbook says that darker roasts do not work well with the spices in this coffee.

Holiday Spiced Coffee with Brandied Whipped Cream
3/4 cup heavy or whipping cream
1 1/2 tablespoons confectioner’s sugar
1 tablespoon brandy
1/2 cup freshly ground coffee, preferably a mild roast such as Colombian
2 1/2 teaspoons ground cardamom
1 1/2 teaspoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
5 1/2 cups cold water

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 confectioner’s sugar and brandy. Continue beating until it is just firm.
2. To brew the coffee, use a drip-style coffeepot (preferably an automatic drip coffeemaker). Put the coffee, cardamom, sugar, cinnamon, and nutmeg in the filter.
3. Mix gently with a spoon to combine the spices with the coffee.
4. Add the water to the water chamber and brew as normal.
5. 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.


2 thoughts on “Holiday Spiced Coffee with Brandied Whipped Cream

  1. Pingback: Jim’s Chocolate Berry Pie « A Poet in the Kitchen

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