Raspberry Cappuccino

4 1/2 cups strong coffee
2 cups half and half
1 cup raspberry liqueur

Combine the ingredients into the slow cooker and mix well. Cover and heat on low for 30 to 60 minutes or until the flavors have melded.

Warm 10 mugs in the oven or microwave. Divide the espresso mixture among the warm mugs, then fill the mugs the rest of the way with the prepared whipped cream. Serve immediately.

*Tip: This can be done in a larger amount if you are serving a crowd and kept warm in the slow cooker. You can adjust this for a single cup or a small group.

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