1/2 cup Half-and-half
1/2 cup Freshly brewed espresso
2 tablespoons Brandy
2 tablespoons White rum
2 tablespoons Dark creme de cacao
Sugar
Whisk half-and-half in over high heat in a saucepan until it is frothy, which takes only a few minutes. Split up the espresso coffee between 2 cups. Add half of the brandy and creme de cacao to each cup and pour half-and-half into each cup after whisking again just before pouring. Use sweetener or sugar to sweeten to your liking.
Coffee Recipe Sharing at: Old Chicago Coffee © 2024
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