Recipes Archives - Culinary Travels

Recipe: Orecchiette with Cime di Rapa (Rapini)

22 May 2026

Puglia’s most iconic pasta is a balance of bitter greens, rich olive oil and savoury anchovy.

Recipe provided by the Visit Puglia tourism board.

Ingredients

500 g Puglian orecchiette (dried or fresh)
1 kg broccoli rabe (rapini)
2 cloves garlic
3 anchovy fillets in olive oil
Freshly ground pepper, to taste
5 tbsp. Puglian extra virgin olive oil, plus more for dressing
Breadcrumbs
Pecorino cheese (optional: traditional recipes typically omit cheese, but it can be added to taste)

Directions
Clean the broccoli rabe by removing tough leaves and stems. Wash thoroughly in cold water, drain well, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and a pinch of freshly ground pepper, sautéing for 2-3 minutes without letting the garlic burn. Add the anchovy fillets and allow them to melt into the oil. Remove the garlic and set the skillet aside. In a separate pan, toast the breadcrumbs in a small amount of olive oil over medium heat until golden and crisp. Set aside.

Bring a large pot of salted water to a boil. For dried orecchiette, cook the pasta for 5 minutes, then add the broccoli rabe and continue cooking until al dente. For fresh orecchiette, cook the pasta and broccoli rabe together for 6-7 minutes total. Do not overcook.

Drain the pasta and greens, then toss immediately with the anchovy oil. Sauté briefly to combine, drizzle with additional olive oil if desired, and finish with a generous sprinkle of toasted breadcrumbs (and pecorino, if desired).

Recipe: Ajo Blanco, Courtesy of Chef Michael Bonacini

12 May 2026

Ajo Blanco is a beautifully simple, chilled Spanish soup that’s perfect for summer. Here's Chef and Masterchef Canada Judge Michael Bonacini's go-to recipe.

Leña’s Ajo Blanco (Serves 4)

Ingredients:

250g blanched almonds. We use a combination of blanched, peeled as well as Marcona 50-50% is a nice ratio. (The Almonds will process more easily if soaked for 2 plus hours refrigerated. If doing so, use the liquid** you are using for the recipe; you will use this soaking liquid as well. This promotes an exceptional, rounded flavour and a finer texture).
125g of soaked and squeezed sourdough bread (soaked in water 30 minutes)
600g ice-cold water or a 50/50 water-milk or almond milk combination**
10g garlic cloves, slivered
50g sweet/tart apple (granny or honey crisp) peeled and roughly chopped
225g Quality Picual or Arbequeña olive oil, plus a little extra to garnish
45g Quality Sherry Vinegar
15g Kosher salt
Optional: Seedless grapes, ground Espelette pepper, minced coriander, chive flowers, chervil or tarragon

Instructions

Strain the soaked almonds.
Add the strained liquid from the almonds to the liquid that has been recipe’d for the soup. You want a total of 600g liquid.
Put the almonds, garlic, apple and the bread into a blender or food processor.
Add 1/3 of the liquid and process for a minute or so until fairly finely ground. With the motor running, slowly add the remaining liquid, followed by the vinegar and finally the olive oil in a slow, steady stream. Blend until it is very smooth for at least 2-3 minutes, season with salt to taste.
Sieve the mixture, then chill for at least two hours.
Double check seasoning and texture. Adjust as desired.
Ensure it’s very, very chilled before serving.
Divide the soup between shallow bowls, garnish with some coarsely chopped Marconi Almonds, peeled, seedless grapes(traditional) and a splash of very good olive oil. Some ground Espelette pepper is a nice addition, as well as some minced coriander, chive flowers, chervil or tarragon – if you want some added pop as a garnish.

Recipe: The Goddess-Inspired Spritz Cocktail that Milos Toronto Is Serving This Mother’s Day

28 April 2026

Demeter’s Blush is a Greek sparkling rosé spritz inspired by ancient mythology – here’s how to make it at home.

Estiatorio Milos Toronto is celebrating Mother’s Day with an à la carte lunch on Sunday, May 10th, along with an exclusive cocktail feature created just for the occasion.

The cocktail is called Demeter’s Blush, and it’s a Spritz made with Otto’s Athens Vermouth, Amalia Brut Rosé and Pink Grapefruit Mastiqua, garnished with a fresh thyme sprig and a lemon twist. The name is a nod to Demeter, the Greek goddess of the harvest – and, in mythology, the devoted mother of Persephone.

Beverage Director Dimitri Zafeiropoulos explains the concept: “The inspiration for our Mother’s Day feature is rooted in the story of Demeter. While she is known as the Greek goddess of the harvest, she is, above all, the devoted mother of Persephone. We crafted this spritz, featuring bright pink botanicals and Greek sparkling rosé, to celebrate the springtime blooms that Demeter brought to the world out of love for her child. It’s a vibrant, refreshing toast to mothers everywhere.”

The restaurant itself is known for its fresh seafood, including whole fish flown in daily and a marketplace-style display modelled on Athens’ Varvakios market, where staff guide guests through the day’s catch.

If you’d like to make Demeter’s Blush at home, here’s the recipe.

Demeter’s Blush – Mother’s Day Spritz estiatorio Milos Toronto

Otto’s Athens Vermouth – 1 oz
Amalia Brut Rosé – 2 oz
Pink Grapefruit Mastiqua – 2.5 oz
Garnish: fresh thyme sprig, lemon twist

Stir gently three times over ice in a burgundy wine glass to integrate, while preserving carbonation.

Reservations for Mother’s Day lunch at estiatorio Milos Toronto are available now. Book here.

Photo: Demeter’s Blush, Mother’s Day Spritz at estiatorio Milos Toronto. Photo courtesy Lizzie Munro.

Recipe: A Carbonara Pasta Straight From Rome, Featured on Emily in Paris

30 March 2026

Courtesy of Sofitel Rome Villa Borghese, here's how to make Carbonara tortelli with Pecorino foam, crispy guanciale and seasonal truffle.

If there’s one thing Rome does exceptionally well, it’s keeping classic dishes interesting. At Sofitel Rome Villa Borghese, the hotel’s rooftop restaurant, Settimio, reworks the traditional carbonara into delicate tortelli, layered with creamy filling, crisp guanciale, and a light pecorino foam. It’s familiar, but just different enough to feel like something you’d order on a special night out.

The dish also happens to have appeared in Emily in Paris, but it doesn’t need the screen time to stand out on your dining table.

Here’s how to recreate it at home.

Carbonara Tortelli with Pecorino Foam, Crispy Guanciale & Seasonal Truffle

Recipe courtesy of Sofitel Rome Villa Borghese

Yield: 10 servings

Ingredients

Pasta Dough

½ cup re-milled durum wheat semolina
3½ cups 00 flour
22 egg yolks
2 whole eggs
1 tbsp salt
1½ tbsp extra virgin olive oil

Carbonara Filling

11 egg yolks
2 cups Pecorino Romano DOP, grated
1½ cups Parmigiano Reggiano, grated
¾ cup heavy cream
Freshly cracked black pepper

Pecorino Foam

2 cups whole milk
2½ cups Pecorino Romano
1¼ cups cream

To Finish

10½ oz guanciale (or pancetta)
2 oz fresh seasonal truffle
Freshly cracked black pepper

Instructions

1. Make the Pasta Dough
Combine semolina, flour, and salt. Add egg yolks, whole eggs, and olive oil, then knead until smooth and elastic. Wrap and refrigerate for at least 3 hours.

2. Prepare the Filling
Blend egg yolks, cheeses, cream, and black pepper until smooth. Gently heat to 180°F (82°C), then cool quickly. Transfer to a piping bag and refrigerate.

3. Make the Pecorino Foam
Heat and blend milk, Pecorino, and cream until fully combined. Strain and transfer to a siphon. Charge and keep warm.

4. Crisp the Guanciale
Cook slowly until golden and crisp. Set aside.

5. Shape the Tortelli
Roll dough thin, cut into rounds, pipe filling into the centre, then fold and seal.

6. Cook
Boil in salted water for 3–4 minutes. Finish in a pan with a splash of pasta water and olive oil.

7. Plate
Arrange tortelli in a bowl, top with guanciale, black pepper, and pecorino foam. Finish with shaved truffle. Serve immediately (and dream of your next trip to Italy).

Grenada’s Chocolate Festival Returns for 2026

30 March 2026

From tree-to-bar experiences to cocoa-infused wellness, the festival is back with plenty to savour.

If your idea of the perfect getaway includes sunshine, culture, and a little indulgence, Grenada has just the thing. The Grenada Chocolate Festival is officially returning from May 22–27, 2026, and it’s shaping up to be its most immersive (and delicious) edition yet.

Held at the vibrant True Blue Bay Boutique Resort, the event invites visitors to experience chocolate in a way you simply can’t at home. Here, it’s about connecting with the story behind every bar.

Grenada, known as the “Spice Isle,” has built a global reputation for its high-quality, ethically produced cocoa. During the festival, that reputation comes to life through hands-on experiences that take you from lush cocoa farms to the final, decadent product.

You might find yourself walking through a plantation with local farmers, learning how cocoa is grown and harvested, before rolling up your sleeves for a tree-to-bar workshop. Or maybe you’ll want to sample your way through expertly guided tastings, where you can taste all the flavour nuances of the region’s rich single-origin chocolates.

Food lovers, take note: cocoa isn’t just for dessert here. Across the festival, chefs and mixologists showcase how chocolate can transform everything from savoury dishes to cocktails. It’s a creative, flavour-forward approach that reflects the island’s evolving culinary scene.

And the experience goes well beyond the plate. Expect live music, cultural performances, and artistic showcases that celebrate Grenada’s vibrant spirit, along with family-friendly activities and even cocoa-infused wellness experiences designed to leave you feeling as good as you taste.

What makes this festival truly special, though, is its deeper purpose. It’s a celebration of Grenada’s heritage and the farmers, artisans, and creators who are shaping the future of Caribbean cocoa. The 2026 theme, focused on reimagining cocoa from its roots to its renaissance, reflects a growing movement to honour tradition while embracing innovation.

For travellers seeking more than just a beach escape, this is where Grenada shines. Between events, visitors can explore the island’s waterfalls, beaches, and colourful towns, or just soak in the laid-back Caribbean rhythm.

So whether you’re a dedicated chocolate lover or just ooking for a trip that’s rich in culture and unforgettable moments, Grenada in May offers a sweet escape that goes far beyond expectations. Just be sure to come hungry.

Recipe: Whitefish Empanadas With Charred Tomato Salsa

2 March 2026

These whitefish empanadas, courtesy of award-winning Indigenous chef Stephanie Baryluk, transform humble ingredients into something deeply satisfying. Baked until golden and served with a smoky charred tomato salsa, they’re ideal as a shared appetizer or relaxed dinner.

Empanada dough

2 ½ cups all-purpose flour

½ tsp. salt

1 stick of butter chilled and cut into small pieces

2 eggs divided, one egg to seal the empanadas

¼ cup ice cold water

Empanada filling

1.5 cups russet potato, peeled and diced
2 tbsp. garlic, minced
½ cup yellow onion, diced
½ cup green onion, sliced
2 cups cooked whitefish
1 tbsp. Old Bay seasoning
1 tbsp. lemon juice
2 tbsp. mayonnaise
Salt and pepper to taste

Method

Preheat oven to 350°F. Season whitefish with salt and pepper and bake for 15-20 minutes, or until thoroughly cooked. Set aside and let cool. In a medium pan, sauté onions, garlic and potatoes over medium heat until soft. Season with salt, pepper, lemon juice and Old Bay. In a large mixing bowl combine cooked fish, potato mixture, green onions, and mayonnaise and set aside to chill.

In a food processor, mix flour and salt. Add butter, egg and cold water to the flour mixture. Pulse until mixture resembles coarse crumbs. Shape the dough into a ball and wrap dough with plastic. Chill for 30 minutes to one hour. Remove dough from the fridge and on a lightly floured surface, roll dough into a thin sheet and cut discs using a large biscuit cutter. Place approximately one tbsp. of filling into each empanada. Fold the empanada discs and seal the edges with a fork or your fingers. In a separate bowl, beat one egg and brush the top of the empanadas with beaten egg to help seal. Preheat oven to 400°F and bake for 12-15 minutes or until golden. Serve with charred tomato salsa.

Charred tomato salsa

1 tsp. olive oil
6 medium tomatoes
1 jalapeno pepper
4 garlic cloves
1 red onion
1 cup green onions, chopped
¼ cup lime juice
salt and pepper to taste
1 cup green onions
Salt and pepper to taste

Method

Pre-heat oven to 425°F. Place all vegetables on a baking sheet and drizzle with olive oil. Roast for approximately 20-25 minutes, or until charred. Set aside vegetables in a bowl and allow to cool. Peel off and discard charred skins, as well as all seeds from the jalapenos. Cut tomatoes into quarters. Add all ingredients into a food processor and blend to desired chunkiness.

Super Bowl, But Make It Chic: 4 Crowd-Pleasing Recipes

3 February 2026

If your idea of game-day hosting is a little more Martha Stewart than Tex-Mex layer dip, this menu is for you.

Roast Rack of Pork with Rosemary Gravy, Honey Glazes Carrots & Maltese Baked Potatoes

Courtesy of Hiram Cassar, chef of Michelin-starred Fernandõ Gastrotheque in Malta.

Roast Rack of Pork

Ingredients

– 1 rack of pork (2.5–3 kg, bone-in)

– 2–3 tbsp olive oil

– 4–5 garlic cloves, minced

– 2 tbsp rosemary, chopped

– 1 tbsp thyme leaves

– 1 tbsp sea salt

– 1 tsp black pepper

– 300 ml white wine

Method

Preheat oven to 220°C.
Pat pork dry, score fat, and rub with oil, garlic, herbs, salt, and pepper.
Roast for 20 min until browned.
Lower oven to 160°C, add wine to pan, and cook until pork reaches 55°C inside (about 18–20 min per 450 g).
Rest under foil for 15–20 min before carving.

Rosemary Gravy

Ingredients

– Pan juices from pork

– 1–2 tbsp flour (or cornstarch)

– 250–300 ml chicken/pork stock

– 1 tsp Dijon mustard (optional)

– Salt & pepper

Method

Skim fat from pan juices.
Heat roasting pan, stir in flour to make a paste.
Gradually whisk in juices + stock until smooth.
Add mustard if using, season, and strain before serving.

Honey Glazed Carrots

Ingredients

– 750 g carrots, peeled & quartered lengthwise

– 2 tbsp butter

– 2 tbsp honey

– 1 tbsp brown sugar

– ½ tsp flaky salt

– ¼ tsp black pepper

– 2 tbsp chives, chopped

Method

Boil carrots in salted water for 4–5 min, drain.
Melt butter, stir in honey & sugar, add carrots.
Cook 5–7 min until glossy and caramelized.
Season and sprinkle with chives.

Maltese Baked Potatoes (Patata l-Forn)

Ingredients

– 1.5 kg potatoes, sliced ½ cm

– 2 onions, sliced

– 3–4 garlic cloves, sliced

– 3 tbsp olive oil

– 1 tsp fennel seeds, crushed

– 1 tsp oregano (optional)

– 1 tsp salt, ½ tsp pepper

– 250 ml stock (or stock + splash of white wine)

Method

Preheat oven to 190°C.
Layer potatoes, onions, garlic, fennel, oregano, salt & pepper in a baking dish. 3. Pour over stock, drizzle with oil.
Cover with foil, bake 45 min. Remove foil and bake another 30–40 min until golden. 5. Rest 10 min before serving.

Dessert: Tarte aux pralines

Hailing from Lyon, tarte aux pralines is immediately recognizable in any French pastry shop thanks to its striking bright pink colour.

The tart features a buttery, flaky pastry crust filled with a luscious, creamy custard made from crushed pink pralines—sugar-coated almonds that add both sweetness and a slight crunch.

For the dough

160 g flour
50 ml water
80 g cold butter, cubed
1 tsp. sugar
½ tsp. salt

Preheat oven to 350°F. Combine all ingredients in a bowl and knead a dough ball. Cover with cling film and refrigerate for 30-60 minutes minimum. Roll out the pastry on a floured working surface to fit a 9-inch cake pan. Grease the pan and transfer pastry into pan, removing excess pastry with a knife, and pricking pastry with a fork for ventilation. Prebake for 20-25 minutes, until slightly golden. Leave to cool before adding the filling.

For the filling

200 g crème fraîche
100 g pink pralinés, crushed

Bring crème fraîche and almond chunks to boil, and allow to gently bubble over medium heat for about 10 minutes, stirring frequently, until mixture is thick, glossy and pink. For a brighter pink colour, opt to add a few drops of red food colouring. Let cool for several minutes before pouring into prebaked pastry shell. Allow to set for 1-2 hours in the refrigerator.

Crispy Parmigiano Reggiano and Sage Ravioli

20 January 2026

Crunchy on the outside, soft within – this is ravioli made for cheese lovers.

These ravioli hit all the right notes – crunchy on the outside, pillowy on the inside, and deeply savoury thanks to plenty of aged cheese and fragrant herbs. Think of them as ravioli crossed with your favourite bar snack: indulgent, nostalgic, and dangerously easy to keep popping until the plate is empty.

Prep time: 75 min.

Cook time: 10 min.

Serves: 4-6

Ingredients:

250 g fresh ravioli (preferably butternut squash or ricotta cheese)
100 g fresh breadcrumbs
2 tbsp. chopped sage
1 tbsp. chopped rosemary
100 g grated Parmigiano Reggiano (plus extra to serve)
Pepper
2 eggs
100 ml milk
Vegetable oil, for frying
Handful sage leaves

Spread the ravioli on a baking sheet and freeze for 25-30 minutes until hard. In a separate bowl, mix the breadcrumbs, sage, rosemary, 50 g Parmigiano Reggiano and a pinch of black pepper.

Use another bowl to whisk the eggs and milk in a shallow dish. Remove the ravioli from the freezer and dip in the egg mixture before coating in the Parmigiano Reggiano breadcrumbs. Arrange on a baking sheet and return to the freezer for a further 25-30 minutes to harden. Heat oil in a heavy-based saucepan until hot and fry the ravioli in batches for 3-5 minutes until golden. Remove from the oil and drain on kitchen paper. Fry the sage leaves for 1-2 minutes until crispy and drain on kitchen paper. Serve the ravioli hot with more grated Parmigiano Reggiano and deep-fried sage leaves.

The Modern Holiday Recipe Series: Chef Hiram Cassar’s Roast Rack of Pork & Maltese Baked Potatoes

22 December 2025

By Jessica Huras

As head chef of Fernandõ Gastrotheque, a Michelin-starred restaurant in Malta, Hiram Cassar is known for his elegant, Mediterranean-inspired cuisine. At Christmas, however, he trades the restaurant kitchen for his own, preparing a festive meal for family and friends. Find one of his favourite recipes below.

Moving from Michelin-starred menus to home cooking comes easily to Cassar because it brings him back to where it all started. “My grandma was a good cook, so she used to make handmade pasta at home and lovely soups,” he says. “For me, cooking is tied to family and home.”

He also points to festa, an annual religious celebration that takes place in villages across Malta, as a major culinary influence: “During this time, there’s always plenty of traditional Maltese food,” he says.

At Fernandõ, Cassar showcases those roots with a global edge. He was promoted from sous-chef to head chef in 2024 and, under his leadership, the Michelin-starred restaurant has continued to sharpen its emphasis on ingredient-driven cooking. Cassar blends Maltese flavours with Japanese influences from his family background, layering in the French technique he picked up during his early culinary training in Paris.

“I trained in Paris when I was really young,” he says. “It was very difficult—very toxic at times—but looking back, it has formed me and given me a lot.”

These experiences shaped not only his cooking but also his outlook. “I’ve found a way to put my ego to the side as much as I can and really focus on how to bring to the table what the clients want and what makes them happy,” he says.

Seafood is central to that approach. “I’m proud of my country, so I want people who are travelling here to taste what Malta has to offer,” he says. “And our biggest culinary asset is our fish and our seafood.”

Wild-caught fish with capers, preserved Maltese lemon, leeks and Japanese kombu is one of his signature dishes, bringing Maltese and Japanese influences together on the plate.

Despite his fine-dining pedigree, Cassar keeps his holiday cooking classic. “I usually cook for my family and friends,” he says. “I like to start off with some nice seafood, octopus salad and some appetizers with lots of olive oil and lemon, and then go into a roast.”

The main course rotates from turkey to guinea fowl to lamb, depending on who’s around the table that year. “It’s my culinary background—I just like to mix it up,” he says. Malta’s British colonial past is still reflected in the holiday meal, where a Sunday-style roast remains a fixture.

One of Cassar’s favourite holiday customs in Malta is also one that’s slowly fading: families bringing their prepared roasts to the village baker to cook. “The bakers have the ovens running, so people from the village bring their meat and potatoes and vegetables on Christmas and the baker cooks it for them,” he says. “It’s being done less and less as life becomes more fast-paced, but it’s still part of Maltese culture.”

His advice for home cooks this season echoes the philosophy behind his own holiday table. “Do something as straightforward and as simple as possible,” he says. “For the holidays, it’s about family, about the environment you’re in and about cooking something that’s comforting and nourishing.”

Recipe: Roast Rack of Pork with Rosemary Gravy, Honey Glazes Carrots & Maltese Baked Potatoes

Roast Rack of Pork

Ingredients

– 1 rack of pork (2.5–3 kg, bone-in)

– 2–3 tbsp olive oil

– 4–5 garlic cloves, minced

– 2 tbsp rosemary, chopped

– 1 tbsp thyme leaves

– 1 tbsp sea salt

– 1 tsp black pepper

– 300 ml white wine

Method

Preheat oven to 220°C.
Pat pork dry, score fat, and rub with oil, garlic, herbs, salt, and pepper.
Roast for 20 min until browned.
Lower oven to 160°C, add wine to pan, and cook until pork reaches 55°C inside (about 18–20 min per 450 g).
Rest under foil for 15–20 min before carving.

Rosemary Gravy

Ingredients

– Pan juices from pork

– 1–2 tbsp flour (or cornstarch)

– 250–300 ml chicken/pork stock

– 1 tsp Dijon mustard (optional)

– Salt & pepper

Method

Skim fat from pan juices.
Heat roasting pan, stir in flour to make a paste.
Gradually whisk in juices + stock until smooth.
Add mustard if using, season, and strain before serving.

Honey Glazed Carrots

Ingredients

– 750 g carrots, peeled & quartered lengthwise

– 2 tbsp butter

– 2 tbsp honey

– 1 tbsp brown sugar

– ½ tsp flaky salt

– ¼ tsp black pepper

– 2 tbsp chives, chopped

Method

Boil carrots in salted water for 4–5 min, drain.
Melt butter, stir in honey & sugar, add carrots.
Cook 5–7 min until glossy and caramelized.
Season and sprinkle with chives.

Maltese Baked Potatoes (Patata l-Forn)

Ingredients

– 1.5 kg potatoes, sliced ½ cm

– 2 onions, sliced

– 3–4 garlic cloves, sliced

– 3 tbsp olive oil

– 1 tsp fennel seeds, crushed

– 1 tsp oregano (optional)

– 1 tsp salt, ½ tsp pepper

– 250 ml stock (or stock + splash of white wine)

Method

Preheat oven to 190°C.
Layer potatoes, onions, garlic, fennel, oregano, salt & pepper in a baking dish. 3. Pour over stock, drizzle with oil.
Cover with foil, bake 45 min. Remove foil and bake another 30–40 min until golden. 5. Rest 10 min before serving.

How to Make a Bombardino, Italy’s Cozy Après-Ski Cocktail

22 December 2025

This warm winter drink tastes like dessert in a mug. Try it for yourself with this recipe by Tuscan Women Cooks.

There’s a certain kind of cold that calls for something richer than mulled wine — something creamy, comforting, and unapologetically indulgent. Enter Bombardino, Italy’s beloved Alpine winter drink, traditionally enjoyed après-ski in the Dolomites and northern mountain towns.

Part cocktail, part dessert, Bombardino was invented in the early 1970s to revive skiers after long days on the slopes. Its name, loosely translating to “little bomb”, hints at its warming power. While many bars rely on bottled liqueurs, this version from Tuscan Women Cook keeps things beautifully simple and homemade, using rich eggnog, brandy, and a cloud of whipped cream.

It’s the kind of drink you make slowly, savouring the ritual as much as the result — ideal for snowy evenings, holiday gatherings, or anytime you want to channel a little Italian mountain magic.

Recipe: Bombardino

Serves: 2

Ingredients

½ cup eggnog
3 ounces brandy (such as Vecchia Romagna, Etichetta Nera, or Gran Gala orange liqueur)
Whipped cream
Ground cinnamon

Instructions

Gently heat the eggnog over medium heat until just barely simmering — do not boil.
Divide the hot eggnog between two glass mugs.
Add 1½ ounces of brandy to each mug.
Top generously with whipped cream and finish with a light sprinkle of ground cinnamon.
Serve immediately, preferably somewhere cozy.

Recipe reprinted with permission from Tuscan Women Cooks.