Instant Espresso

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 tablespoons instant espresso
• 2 cups half-and-half
• 1/2 cup sugar
• 2 tablespoons cocoa powder
• 2 tablespoons anise-flavored liqueur
• 1/2 teaspoons ground cinnamon

Sprinkle gelatin over cold water in a small saucepan and let stand 1 min. Cook on low heat for 3 minutes or until gelatin is dissolved, stirring constantly. Add instant espresso and cook until espresso is dissolved, stirring constantly. Remove from heat. Place half-and-half, sugar, cocoa powder, liqueur and cinnamon in a blender and blend until smooth. Gradually add gelatin mixture mixing well after each addition. Pour evenly into 6 cappuccino mugs or dessert dishes. Refrigerate for 2 hours or until set. Store in the refrigerator until ready to serve. Garnish each serving with ground cinnamon and a cinnamon stick for extra effect.