Drain the peach slices from the can, reserving the syrup.

Combine half of the brewed black coffee with the drained peach slices in a blender.

Blend the mixture for 1 minute until smooth.

In a separate clean bowl, whip the whipping cream until soft peaks form.

In a saucepan, add the reserved peach syrup, cold water, brown sugar, ground cinnamon, and ground ginger.

Bring the mixture to a boil over medium heat.

Reduce the heat and simmer for 1 minute.

Remove the saucepan from the heat.

Add the blended peach and coffee mixture along with the remaining black coffee to the saucepan.

Stir well to combine all ingredients.

Pour the coffee mixture into serving cups.

Top each cup with a dollop of whipped cream.

Garnish with orange zest as desired.