cinnamon 1. In a saucepan, heat water, instant espresso coffee, chocolate and 1½ tablespoon sugar until chocolate melts, stirring occasionally. 2. Add milk and cook until bubbles form around edge and mixture is hot. 3. In a small bowl, beat whipping cream with vanilla and 1½ teaspoon sugar. 4. Beat hot espresso with wire whisk until foamy then pour into cups. Top with whipped cream and sprinkle with cinnamon. Sybil Kaplan is a journalist, author, compiler/contributor/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem, where she has led weekly walks of the Jewish food market, Machaneh Yehudah, in English, since 2009. She wrote the kosher Jerusalem restaurant features for Janglo.net, the oldest and largest website for English speakers from 2014-2020.