Brew 1.5 cups of strong coffee. If you want an espresso-forward profile, brew a short dark roast espresso shot and add 1/4 cup brewed espresso to the coffee. Keep the coffee hot if serving warm, or cool to room temperature and chill if making an iced variation.

Combine Spirits & Sweetener

In a warmed heatproof mug (for hot) or a mixing glass (for iced), add 1 oz Irish whiskey, 1/2 oz coffee liqueur, 1/2 oz dark rum, 1 tsp brown sugar (or simple syrup), and 1/8 tsp vanilla extract.

Stir the spirits and sweetener together until the sugar dissolves. If using hot coffee, pour about 2 tablespoons of the hot coffee into the spirits to help dissolve the sugar, then add the remaining coffee. If iced, dissolve the sugar in a small amount of hot water or use simple syrup.

Assemble & Finish

Pour the brewed coffee (and espresso, if used) into the mug or mixing glass with the spirits. Stir gently to combine and taste; adjust sweetness or spirit balance if desired.

If serving hot: lightly whip 2 tbsp heavy cream until it thickens slightly but is still pourable (or use chilled half-and-half). Float the cream over the back of a spoon onto the coffee to create a layered effect. Optionally pipe or spoon 2 tbsp whipped cream on top.

If serving iced: fill a glass with 1 cup ice, pour the combined coffee and spirits over the ice, then gently pour the lightly whipped cream or half-and-half over the top. Stir before drinking to combine.

Finish with a light dusting of freshly grated nutmeg (about 1/8 tsp) and garnish with 2–3 whole coffee beans.