Great for a coffee lover who doesn’t have room for dessert, or as part of a brunch. –The Inn at Duck Creek, Wellfleet, Massachusetts
Fill a large (16-ounce) goblet or tall iced-tea glass with small ice cubes. Add chilled espresso, heavy cream, Kahlua, and creme de cacao and stir to mix. Top with whipped cream and add a twist of lemon and whole coffee bean or dash of cinnamon.