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.
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