Holiday coffee with spiced whipped cream
Serves 8 people
2 cups heavy cream
1/2 cup plus 1 1/2 Tbs. sugar
6 Tbs. mulling spices
6 cups freshly brewed hot coffee
1 cup brandy
- In a small saucepan over medium heat, combine the cream, 4 Tbs. of the sugar and the mulling spices. When the cream starts to bubble around the edges, remove the pan from the heat and let stand for 10 minutes.
- Strain the cream mixture through a fine-mesh sieve into a metal bowl and refrigerate until thoroughly chilled, about 1 hour. Using a whisk, beat the cream mixture until stiff peaks form.
- Divide the coffee and brandy among 4 large coffee mugs or bowls, add 2 tsp. sugar to each and stir to combine. Top each with a large dollop of the spiced whipped cream and serve immediately.
Source: Recipe adapted from Williams-Sonoma Kitchen.