Trappist Coffee

Although it may seem like a shame to do anything with good beer other than chill it and drink it out of a pint glass, sometimes special occasions call for a little something well...special.  For the morning of Thanksgiving or Christmas, or just this Sunday, give this Belgian slant on Irish coffee a try. This recipe was adapted from the book "A Taste of Heaven" by Madeline Scherb.

1 1/4 cups of a dark Belgian beer such as Westmalle Dubble, North Coast Brother Thelonious, New Belgium Abbey, Chimay Red or The Bruery Rugbrod

2 tablespoons brown sugar

pinch of cinnamon

1 cup coffee

heavy cream

In a small saucepan, heat the beer, brown sugar and cinnamon until hot but not boiling, stirring until the sugar is dissolved.   Pour into 2 mugs and fill with coffee.  Top with heavy cream.  Enjoy