1 cup heavy cream
1 teaspoon instant espresso powder
1/4 teaspoon ground cinnamon
3 large egg yolks, at room temperature
3 tablespoons granulated sugar
Heat heavy cream in small heavy saucepan over low heat until it comes to a gentle boil.
Whisk in espresso powder and cinnamon.
Let cool slightly.
Whisk egg yolks with sugar in mixing bowl.
Slowly whisk in hot cream mixture. Return mixture to saucepan and cook over low heat for 4 minutes, stirring constantly, or until sauce thickens enough to coat the back of a spoon.
Remove from heat.
Cover surface with plastic wrap.
Let cool to room temperature.
Refrigerate until serving time.