Coffee Liqueur With Vanilla & Cinnamon Cream - cooking recipe

Ingredients

1 (300 ml) ctn thickened cream
2 tablespoons powdered sugar icing
2 teaspoons vanilla bean paste
220 ml coffee liqueur (such as Kahlua)
1 1/4 liters freshly brewed espresso coffee, warmed
ground cinnamon, to serve

Preparation

Use an electric beater to beat the cream in a medium bowl until soft peaks form. Use a large metal spoon to fold in the icing sugar mixture and vanilla bean paste.
Pour the coffee liqueur evenly among serving glasses. Add the coffee and top with the cream mixture. Sprinkle with cinnamon and serve immediately.
Notes & tips.
The Spanish love their coffee sweet and strong - make yours special with a splash of Kahlua.
Prepare this recipe to the end of step 1 up to 1 day ahead. Cover and store in the fridge. Continue from step 2 just before serving.