Holiday Coffee with Spiced Whipped Cream
This recipe demonstrates the versatility of our aromatic mulling spices. Here, they infuse whipped cream with a spicy flavor, creating a festive topping for brandied coffee.
- 1 cup heavy cream
- 4 Tbs. plus 2 tsp. sugar
- 3 Tbs. mulling spices
- 3 cups freshly brewed hot coffee
- 4 oz. brandy
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.