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Ingredients
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Coffee Base
Cream Topping
Garnish
Method
Coffee Base
Brew coffee
Brew 1.5 cups of strong hot coffee immediately before preparing the drink so it is steaming. Use a French press or espresso-style coffee for best body.
In a pre-warmed heatproof glass or mug (to keep the drink hot), add 1 teaspoon brown sugar.
Pour the hot coffee over the brown sugar and stir until the sugar is fully dissolved, about 10–15 seconds.
Add 2 tablespoons Martell VS cognac to the sweetened coffee and gently stir to combine. Taste and adjust sweetness or brandy level if desired.
Cream Topping
Chill a small metal mixing bowl and beaters in the freezer for 5 minutes if time allows. Pour 3 tablespoons chilled heavy cream into the bowl and add 1 teaspoon granulated sugar.
Whip the cream by hand or with a mixer until it reaches soft peaked texture — it should be thick but still pourable and will float on the coffee. Take care not to overwhip into stiff peaks.
Using the back of a spoon, gently float the whipped cream on top of the cognac coffee so the cream forms a distinct layer.
Garnish & Serve
Lightly grate about 1/4 teaspoon fresh nutmeg over the cream for an aromatic finish.
Optionally drop 2–3 whole coffee beans on the cream for presentation.
Serve immediately while the coffee is hot and the cream remains layered.