Preparation:
In a jar with a screw top lid, combine well: 10 oz. creme de cacao, 5 oz.
each light rum, gin, brandy, 2 1/2 oz. galliano, 12 cloves and 4 3 inch
cinnamon
sticks.
Seal the jar, and let mixture stand 48 hours. Strain, and return to jar.
In a heatproof pitcher combine well 2 2/3 cups scalded half and half, 2 cups
hot
espresso, 1/3 cup sugar, and 2 Tbsp. unsweetened cocoa powder. Pour 1
jigger
of the liqueur mixture into each of 6 heatproof wine glasses, divide
espresso
mixture among the glasses, and garnish each serving with a dollop of whipped
cream and a dash of cinnamon. Makes 6 drinks.
The mixture in the jar is enough for 18 drinks. |
