Yield: 2 servings
|½ cup||Freshly brewed espresso|
|2 tablespoons||White rum|
|2 tablespoons||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. Rewhisk half-and-half and pour into cups. Sweeten to taste with sugar.