Preheat an Irish coffee glass (or heatproof mug) by filling it with hot water for 30 seconds, then discard the water and dry the inside briefly. Preheating keeps the cocktail warm longer.

2. Make whipped cream

In a small chilled bowl, combine the heavy whipping cream and powdered sugar. Whip by hand or with an electric mixer until soft peaks form (about 1.5–2 minutes at medium speed). Do not overwhip; the cream should be spoonable and slightly billowy.

3. Build the drink

Pour the Disaronno Amaretto (1.5 oz), Baileys Irish Cream (1.0 oz), and Dark Crème de Cacao (0.5 oz) into the warmed glass. If you want a slightly stronger coffee presence, add the optional instant coffee granules (0.25 tsp) to the spirits and stir to dissolve.

4. Add coffee

Pour 6 oz of freshly brewed hot coffee into the glass over the liqueur mixture. Stir gently for about 10–15 seconds to combine and to slightly cool the mixture so the whipped cream will sit on top rather than sinking.

5. Top with whipped cream

Carefully float a dollop (about 1–1.5 oz) of the prepared whipped cream on top by spooning it over the back of a spoon so it sits on the surface of the hot coffee mixture.

6. Garnish and serve

Finish by sprinkling 1/4 tsp of chocolate shavings or a light dusting of cocoa powder over the whipped cream. Serve immediately with a long spoon. Drink through the cream for the classic Morton's Coffee experience.

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