|Whipping cream||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Tablespoon|
|Espresso coffee||2 Cup (32 tbs) (Use Hot)|
|Shredded orange peel||1 Tablespoon|
Combine whipping cream and powdered sugar; beat till stiff peaks form.
Pour espresso coffee into small cups, filling cups only half full.
Add a large spoonful of whipped cream to each cup.
Sprinkle with orange peel.
If desired, sprinkle with ground cinnamon and ground nutmeg.
Gently stir cream into espresso coffee till melted.