Serves 1
Directions
- 1Combine a double shot of espresso with gingerbread syrup in a small glass.
- 2Allow the espresso to cool completely to avoid splitting the cream.
- 3Pour the cooled espresso into an empty plastic bottle.
- 4Fill the bottle halfway with heavy cream, leaving room to whip.
- 5Shake the bottle vigorously until the sound changes from sloshing to slapping, then stop to avoid making coffee butter.
- 6Squeeze the whipped cream into a glass and finish with cinnamon.
Ingredients
- 2 shot espresso
- 1 tsp gingerbread syrup
- 1/2 bottle heavy cream
- cinnamon (optional)
Equipment
small glassspoonplastic bottle
Tips
- You can substitute gingerbread syrup with 2 teaspoons of icing sugar.
- Stop shaking when the sound changes from sloshing to slapping to avoid making coffee butter.
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