This recipe adapted from “The Book of Coffee & Tea” by Joel, David and Karl Schapira (St. Martin’s) is great with a cookie or doughnut for dipping.
1/2 cup heavy cream
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
4 teaspoons chocolate syrup
1 1/2 cups double strength hot coffee
Combine cream with 1/4 teaspoon of the cinnamon, the nutmeg and sugar, and whip. Drizzle 1 teaspoon chocolate syrup into four small cups. Stir remaining 1/2 teaspoon cinnamon into the coffee. Pour into the cups and stir to blend with the syrup. Top with spiced whipped cream. Makes 4 servings.
Per serving: 135 calories, (73 percent calories from fat), 11.0 g fat, (6.9 g sat fat, 3.2 g mono fat), 41.0 mg cholesterol, 0.9 g protein, 8.5 g carbohydrate, 0.5 g fiber, 18 mg sodium.