Spiced Christmas Coffee With Brandied Whipped Cream Recipes

Steps:

• Beat whipping cream in large bowl to soft peaks; add powdered sugar and brandy and beat to form peaks.
• Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter.
• Using spoon, mix gently.
• Add water to coffee maker and brew according to manufacturer's instructions.
• After pouring coffee, garnish each mug with a dollop of whipped cream, and serve immediately.

Steps:

• 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.

Steps:

• Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

Steps:

• Gingerbread Syrup.
• Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
• Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
• Gingerbread Coffee.
• Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
• Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
• When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
• If you have any cream left over - make another gingerbread coffee!

Steps:

• Using electric mixer, beat whipping cream in a large bowl to soft peaks.
• Add powdered sugar and brandy; beat to peaks.
• Place ground coffee, cardamom, sugar, cinnamon and nutmeg in coffee filter.
• Using spoon, mix gently.
• Add water to the coffee maker and brew according to manufacturer's instructions.
• Divide coffee among 8 cups.
• Garnish each with a dollop of whipped cream and serve immediately.

Steps:

• Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter. Using spoon, mix gently. Add water to coffee maker and brew according to manufacturer's instructions.
• Divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve immediately. /epi-preparation>
• /epi-conclusion>