Espresso Con Panna just got a spicy upgrade with GINGERBREAD #shorts

Ingredients: 2 oz freshly brewed espresso, Molasses Cookie Whipped Cream*, garnish: Ginger cookie.
Fill a 3 oz espresso glass ¼ of the way full with the molasses cookie whipped cream, and top with espresso. Garnish with a sprinkle of gingerbread spice, and serve with a biscotti or a shortbread cookie.

*Molasses Cookie Whipped Cream
½ cup heavy whipping cream
2 tsp granulated sugar
2 tsp molasses (NOT blackstrap, as this will be bitter)
½ teaspoon gingerbread spice
Beat heavy cream, sugar, and gingerbread spice in a mixing bowl until stiff peaks form. Fold the molasses into the whipped cream just until streaks appear. Do not over mix. Store in the refrigerator in an airtight container or a piping bag.

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