Spiced Coffee With Cream Recipes

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Let cool, then coarsely chop.
• Mix cinnamon and cardamom in a small bowl.
• Divide ice cream among 4 small serving bowls or coffee cups. Sprinkle spice mixture over and pour 2 Tbsp. espresso into each bowl. Top with pistachios.

Steps:

• Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
• Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.

Steps:

• In a 3-qt. slow cooker, combine coffee, sugar, chocolate syrup and extract. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to slow cooker. Cook, covered, on low 2-3 hours., Discard spice bag. If desired, serve coffee with cinnamon sticks.

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:

• 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.