Brew two shots of fresh espresso (about 2 oz) using an espresso machine. If you don't have an espresso machine, brew 2 oz of very strong coffee using a Moka pot, Aeropress, or concentrated pour-over. Set aside and keep hot.

If your espresso is extremely concentrated and you prefer a slightly larger drink, add up to 2 oz hot water or additional brewed coffee to the espresso to reach desired strength and volume.

Heat & Froth Milk

Pour 2 oz whole milk (or milk of choice) into a small metal pitcher. Steam and froth the milk until it reaches about 140–150°F (60–65°C) and has a velvety microfoam. If you don't have a steam wand, heat milk gently on the stove or microwave until hot (do not boil), then froth with a handheld milk frother or whisk until foamy.

Combine Baileys & Coffee

In a warmed 8–10 oz heatproof glass or mug, add 2 oz Baileys Irish Cream and 1/2 oz Irish whiskey (if using). Add 1 tsp brown sugar or simple syrup and 1/4 tsp vanilla extract if you like a sweeter, more aromatic drink. Stir to combine and dissolve sugar.

Pour the hot brewed espresso (and any added hot water) over the Baileys mixture. Stir gently to combine so the alcohol and coffee mix evenly.

Assemble & Finish

Pour the steamed milk into the Baileys coffee, holding back the foam with a spoon, then spoon the microfoam on top. For a richer presentation, float 1 oz lightly whipped heavy cream on top instead of foamed milk.

Garnish with a light dusting of freshly grated nutmeg or cocoa powder. Add a single whole coffee bean or a cinnamon stick for visual appeal.

Serve immediately while hot.