1 env. Knox Unflavored gelatin
1/4 c. cold water
2 tbsp. instant espresso coffee
2 c. (1 pint) light cream or half and half
2 eggs
1/2 c. sugar
2 tbsp. unsweetened cocoa powder
2 tbsp. sambuca liqueur
1/2 tsp. ground cinnamon
Whipped cream or whipped topping
6 cinnamon sticks

In small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. Stir in instant coffee until dissolved.

In blender or food processor, process light cream, eggs, sugar, cocoa powder, liqueur and ground cinnamon until blended. While processing, through feed cap, gradually add gelatin mixture and process until blended. Evenly pour into 6 cappuccino mugs or dessert dishes; chill until set, about 2 hours. Garnish with whipped cream, cinnamon sticks, and if desired, additional ground cinnamon. Makes 6 servings.