In a serving glass or mug, combine the hot espresso, half-and-half, caramel syrup, and cinnamon syrup. Stir gently to combine. Garnish with whipped cream and cinnamon stick. Serve immediately.
Recipe courtesy Paula Deen (PD Mag. Jan/Feb 09, pg. 90)
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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