Double shot of espresso, sweetened to your liking, then chilled
1/2 cup heavy cream
cinnamon ice cream
ground cinnamon for sprinkling, optional
In a slightly chilled mixing bowl, using an electric hand mixer, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
Fill a small espresso cup about 3/4 full with the chilled espresso. Using a melon baller, make two very small scoops of cinnamon ice cream. Float these on the espresso, then garnish with a dollop of whipped cream and a sprinkle of ground cinnamon. Serve immediately.