Brew 1 cup of strong hot coffee using your preferred method (drip, pour-over, French press). If using instant coffee, dissolve an equivalent-strength amount in 1 cup of hot water.

Keep the coffee hot. If the brewed coffee seems weak, reduce to 3/4 cup and add 1/4 cup hot water to adjust strength and reach the listed volume.

Liquor & Flavor

In a heatproof mug, add 2 tablespoons Baileys Irish Cream and 1 teaspoon coffee liqueur (if using). Add 1/4 teaspoon vanilla extract if you want a longer vanilla note.

Pour the hot brewed coffee over the liqueurs and gently stir for 10–15 seconds until evenly combined and slightly frothy.

Cream & Sweetening

Taste the mixture. If you prefer sweeter coffee, stir in 1 teaspoon granulated sugar or simple syrup until dissolved.

Pour or gently spoon 2 tablespoons heavy cream or half-and-half into the mug. To create a layered look, pour the cream over the back of a spoon held just above the coffee surface so it floats briefly before mixing.

Garnish

Top and Serve

Crown the drink with 2 tablespoons freshly whipped cream. Lightly dust with 1/4 teaspoon cocoa powder or grated chocolate. Optionally float 1–2 whole coffee beans on the cream for presentation.

Serve immediately while hot. Stir before drinking to incorporate whipped cream if desired.