1 cup cold water
1 tbsp ground espresso coffee
1/2 a Cinnamon stick (3″ long)
4 tsp Crème de Cacao
2 tsp Brandy
2 tbsp whipping cream
grated semisweet chocolate

Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add Crème de Cacao and brandy, and stir gently. Pour into espresso cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate.