Ingredients
2/3 cup water
2/3 cup turbinado sugar
6 cardamom pods, lightly crushed
1 1/2 cups heavy cream
2/3 cup Cognac or other brandy
2 cups plus 2 tablespoons freshly brewed coffee
Preparation
In a medium saucepan over medium heat, bring the water, sugar, and cardamom to a simmer, stirring to dissolve sugar; turn off heat. (Syrup mixture can be refrigerated in an airtight container up to 1 week. Before using, gently reheat.)
When ready to serve, whip cream to soft peaks. Add brandy and hot coffee to saucepan with syrup mixture, and stir to combine. Divide among four glasses, and top each with a generous dollop of whipped cream. Serve immediately.
