1. Using a vegetable peeler, remove the peel from the orange in strips, being careful not to remove the white pith. In a large saucepan combine the peel and hot coffee. Let stand over medium-low heat for 5 minutes. Remove and discard orange peel.

2. Meanwhile, in a small bowl whisk together cocoa powder, brown sugar, and cinnamon. Whisk cocoa mixture into hot coffee until well combined. Stir in cream. If desired, use an immersion blender to froth the coffee mixture. Ladle coffee mixture into six coffee mugs. Top each serving with a spoonful of Whipped Honey-Orange Topping. If desired, garnish with orange peel curls.

Whipped Honey-Orange Topping

1. In a chilled mixing bowl combine whipping cream, honey, and, if desired, orange liqueur or orange juice. Beat with the chilled beaters of an electric mixer on low speed or beat with a whisk until soft peaks form (tips curl).

Orange Peel Curls:

To make orange peel curls for a garnish, use a vegetable peeler to remove the peel from the orange in long thin strips, being careful not to remove the white pith. Cut strips into even thinner strips. Wrap the peel around a wooden skewer and let stand for several minutes. Remove the skewer before using.

Icy Orange and Mocha Drink:

Prepare as above, except cover and chill coffee mixture for up to 3 days. Serve chilled in tall glasses over ice.