Total Time
Prep 5 mins
Cook 0 mins

A double espresso steamed with cream, sugar, and spices, then mixed with chocolate and topped with whipped cream.

Ingredients Nutrition

  • 4 -6 ounces espresso, prepared (2 double espressos)
  • 2 ounces heavy cream or 2 ounces half-and-half
  • 14 teaspoon cinnamon (ground)
  • 18 teaspoon nutmeg (ground)
  • 2 teaspoons sugar
  • 2 teaspoons chocolate syrup
  • whipped cream, to garnish


  1. In a steaming pitcher, thoroughly mix all the ingredients except the chocolate syrup and whipped cream, and steam using the steaming wand of your espresso machine until hot and frothy.
  2. Pour into 2 mugs; add 1 teaspoon chocolate syrup to each and stir.
  3. Top with whipped cream, to garnish.
Most Helpful

This is a perfect dessert! I changed the technique just a bit. I made the espresso, added the sugar and syrup....after adding the steamed cream (lots of foam) I sprinkled the cinnamon and nutmeg on top! LOVED it!! We actually forgot the whipped cream :( but will include it next time! Thank you littleturtle!

katie in the UP January 23, 2009

This is a decadent espresso drink! I could make this for friends and charge over $5 a mug! I absolutely LOVE the taste of the cinnamon and nutmeg with the chocolate and espresso. I only made one minor change in putting this together in that I made my espresso and then steamed the milk and spices together. Then I placed the chocolate syrup & espresso in the mug, mixed those together and topped with the steamed milk and just foamed the milk for the topping instead of using whipped cream for a garnish. Fabulous coffee drink and one I'll be treating myself to quite often! Made for the Comfort Cafe Event Jan 2009.

HokiesMom January 10, 2009

I'm sipping on the last of my cup as I type. I want to make it last as long as possible. I replaced the cream with non-fat evaporated milk and used Splenda in place of sugar. The cinnamon and nutmeg are lovely and whats not to love about a touch of chocolate? Thank you LT for this marvelous treat.

Annacia April 07, 2007