For the chestnut cream topping, mix all ingredients well until the powdered sugar has dissolved and a creamy mass is formed.
Pour the mixture into a 0.5 L iSi device, screw on an iSi cream capsule and shake vigorously. Chill in the refrigerator for 1-2 hours.
In a cup, add 1 tsp vanilla sugar, ½ tsp orange zest and a pinch each of cinnamon, ginger and cardomom. Pour in freshly brewed coffee. Serve while still hot with the topping and enjoy immediately
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