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Ingredients
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Drink Base
Liqueur & Sweetening
Finish & Garnish
Method
Prepare Coffee
Brew
Brew 1 shot of espresso (about 30 ml) or strong coffee. Separately brew about 120 ml of hot drip coffee or use hot water to bring the total warm coffee volume to approximately 150 ml including the espresso. Keep coffee hot.
If you prefer a slightly sweeter drink, dissolve 1 tsp brown sugar into the hot coffee now and stir until fully dissolved.
Assemble Drink
Pour the hot coffee mixture into the warmed mug, leaving about 1–1.5 cm headspace for the Baileys and whipped cream.
Measure and add 1 oz (30 ml) Baileys Irish Cream directly into the hot coffee. Stir gently for 5–10 seconds to combine the liqueur evenly with the coffee.
Finish & Serve
Top the coffee with 2 tablespoons of whipped cream. For a layered look, spoon the cream gently so it sits on top of the coffee.
Sprinkle about 1 tsp grated dark chocolate or a light dusting of cocoa powder over the whipped cream as garnish.
Serve immediately while hot with a small spoon for the whipped cream. Optionally provide a biscotti or shortbread on the side.