- 1/2 c Half-and-half
- 1/2 c Freshly brewed espresso
- 2 tb Brandy
- 2 tb White rum
- 2 tb Dark creme de cacao
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 creme de cacao to each cup. Re-whisk
half-and-half and pour into cups. Sweeten to taste with sugar.