¾ cup heavy whipping cream, divided
2 tbsp + 2 tsp powdered monk fruit sweetener
¾ tsp pure vanilla extract
⅛ tsp cinnamon
12 oz filtered water
2 ½ tsp espresso powder
Sprinkle of cinnamon
In a mixing bowl, using an electric mixer on high speed, mix ¼ cup heavy cream and 4 tsp monk fruit sweetener until whipped cream is formed, tipping the bowl slightly onto its side as needed to make mixing the mixture easier. Cover with plastic wrap and transfer to refrigerator to chill.
In a small microwave-safe mixing bowl, add remaining ½ cup heavy cream, remaining 4 tsp monk fruit sweetener, vanilla extract, and cinnamon and whisk until well-combined. Microwave until mixture begins to bubble, about 90 seconds. Remove bowl from microwave, stir, and return to microwave for an additional 30 seconds.
In a small saucepan, bring water to boil. Remove pot from heat, add espresso powder, and stir. Slowly, while stirring espresso in saucepan, pour microwaved cream mixture into pot of espresso.
Pour mixture into coffee mugs, top each with chilled prepared whipping cream and, optionally, a sprinkle of cinnamon, and serve hot.