Summary
Yield | |
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Source | Lenore Mastracci (1993) |
Prep time | 5 minutes |
Cooking time | 5 minutes |
Total time | 10 minutes |
Ingredients
1⁄2 c
half & half 1⁄2 c
espresso coffee (freshly brewed) 2 T
brandy 2 T
white rum 2 T
dark creme de cacaoInstructions
Whisk half & half in heavy (small) saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy, rum and creme de cacao to each cup. Whisk half & half again and pour into cups. Sweeten to taste with sugar.
Recipe from Bon Appetit magazine, December 1992 issue.