Spiked Christmas Coffee

Coffee gets a festive touch with this spiked Christmas coffee recipe. Combining mint, chocolate, and cream, it's similar in flavor to a peppermint mocha latte, but this hot coffee cocktail is far easier to make. The Christmas coffee includes chocolate liqueur and Irish cream. They create a delicious base, but the real treat comes with the mint cream. Influenced by the Irish coffee's freshly whipped cream, a small amount of green crème de menthe gives it flavor and color. It will naturally float on top of the coffee, and you can dress it up with some colorful sprinkles.

The whipped cream will top two or three cups of coffee, and you can make more if you like. It keeps well in the refrigerator for up to two days when covered; whip quickly before using. The cream is excellent on hot cocoa, too.

Make this drink nonalcoholic: Switch to chocolate syrup and coffee creamer for the base, then mix mint extract into the cream.

Recipe Variation: Skip the mint and whip the cream with amaretto or vanilla liqueur.

For the whipped cream (enough for 2 or 3 cups):
1/2 cup heavy whipping cream
1/2 ounce green crème de menthe liqueur (can sub peppermint schnapps or white crème de menthe - color it green with a drop of food coloring)

For 1 coffee:
1 ounce crème de cacao liqueur or kahlua (I prefer 1/2 ounce as these liqueurs are very sweet)
1/2 ounce Irish cream liqueur (use 1 ounce)
6 to 8 ounces hot, strongly brewed black coffee, to taste
Green and red candy sprinkles, for garnish

In a chilled mixing bowl, add the heavy whipping cream and green crème de menthe. Whisk until it reaches a smooth, semi-thick consistency, about 3 minutes. Cover and refrigerate until needed.

In a warm mug, pour the crème de cacao and Irish cream. Fill with freshly brewed hot coffee, leaving about 1/2 inch of room at the top. Stir well.

Top the coffee with the minty cream. Garnish with green and red candy sprinkles. Serve and enjoy.

Tip: Keep your drink warm longer by preheating the cup: Fill it with hot water while brewing the coffee or heat the water-filled cup in the microwave for 10 seconds. Discard the water just before building the cocktail.