Coffee Liqueur With Vanilla And Cinnamon Cream Affogato

• 1 x 300ml thickened cream
• 2 tbsp icing sugar mixture
• 2 tsp vanilla bean paste
• 220ml coffee liqueur (such as Kahlua, Tia Maria, Bailey’s)
• 1.25L (5 cups) freshly brewed strong espresso coffee, warmed
• Ground cinnamon, to serve

*Maltesers and or Biscotti would be a great addition to this recipe.

Step 1
Use an electric beater to beat the cream in a medium bowl until soft peaks form. Use a large metal spoon to fold in the icing sugar mixture and vanilla bean paste.

Step 2
Pour the coffee liqueur evenly among serving glasses. Add the coffee and top with the cream mixture. Sprinkle with cinnamon and serve immediately.