Ingredients:
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
Sugar
How To:
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.
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From the eBook:
89 ORIGINAL RECIPES FOR COFFEE LOVERS
©Copyright www.rlb-publishing.co.uk 2006 | All Rights Reserved
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The Jamaican Blue Mountain Coffee Retailers blog is a blog dedicated to coffee lovers, coffee drinkers and to the best coffee in the world, the Jamaican Blue Mountain Coffee. Also related to Green Mountain Coffee
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