Ingredients

½ cup half-and-half
½ cup freshly brewed espresso
2 tablespoons brandy
2 tablespoons white rum
2 tablespoons dark crème de cacao
Sugar

 

Method

Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and crème de cacao to each cup.

 

Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.