Best Swedish Spiced Cardamom Coffee With Chantilly Whipped Cream Recipes

Swedish Spiced Cardamom Coffee With Chantilly Whipped Cream image

Provided by BecR2400

Categories Beverages

Time 10m

Yield 6 Tall mugs, 6 serving(s)

Number Of Ingredients 11

2 tablespoons grated fresh lemon zest
4 green cardamom pods, split
1 vanilla pod, split
6 tablespoons freshly ground medium-roast coffee
6 cups cold water
6 teaspoons sugar (to taste)
3/4 cup chilled heavy whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
2 tablespoons cognac
1/4 teaspoon ground cardamom, plus extra for sprinkling

Steps:

Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
Add water to the coffee maker, and brew according to manufacturer's directions.
While coffee is brewing, make the chantilly whipped cream:.
Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
Sweeten each serving with a teaspoon of sugar, or to taste.
Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

Nutrition Facts : Calories 137.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 16.4, Carbohydrate 9.7, Fiber 0.2, Sugar 8.6, Protein 0.7

Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream image

Provided by French Tart

Categories Beverages

Time 25m

Yield 6 Tall Mugs, 6 serving(s)

Number Of Ingredients 12

2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 scoop fresh ground coffee, per person (in the coffee filter machine)
water
10 fluid ounces whipping cream
2 tablespoons cognac
2 tablespoons icing sugar
1/4 teaspoon ground cinnamon, plus extra to sprinkle
cinnamon stick, for stirrers

Steps:

Gingerbread Syrup.
Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
Gingerbread Coffee.
Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
If you have any cream left over - make another gingerbread coffee!