Brew 1 cup of very strong coffee (use about 1.5–2x the usual grounds for strength). Pour 1 cup into a heatproof mixing vessel and add 1/4 cup hot water if the coffee is too concentrated; you want a robust, hot base but not overly thick.

Spirits & Liqueurs

Combine with spirits

In the hot coffee, stir in 1.5 oz dark rum, 0.5 oz orange liqueur, and 0.5 oz coffee liqueur until fully incorporated and steaming.

Sweetening & Spice

Sweeten and season

Add 1 tsp demerara or brown sugar while the coffee is hot so it dissolves easily. Stir in 1/4 tsp vanilla extract and a light dusting (about 1/8 tsp) of freshly grated nutmeg. Taste and adjust sweetness if desired.

Cream & Garnish

Top and finish

Float 2 tbsp lightly whipped cream (soft peaks) or gently pour 2 tbsp half-and-half over the back of a spoon so it sits on top of the cocktail. Garnish with an orange twist (express the oils over the drink first) and optionally 2 whole coffee beans. Serve immediately while hot.