- Divide the coffee, cinnamon and cardamom seeds between two 1L (4-cup) capacity coffee plungers. Top with boiling water. Stir to combine. Cover with plunger and press down slightly. Set aside for 5 minutes to develop the flavours. Press plunger down all the way. Pour into heatproof glasses.
- Add 1 tablespoon coffee liqueur to each glass. Top with cream and dust with combined cinnamon and nutmeg.