Brew strong coffee so you have 4 oz hot. Alternatively, heat freshly brewed coffee in a small saucepan until steaming but not boiling. Pour hot coffee into a heatproof glass or mug.

Sweeten (optional)

If you prefer a sweeter drink, stir in 1 tsp sugar into the hot coffee until dissolved.

Add liqueurs

Measure 1.5 oz Baileys Irish Cream and 1.5 oz Kahlúa. Pour both into the hot coffee and gently stir with a bar spoon to combine evenly.

Prepare cream topping

Lightly whisk 1 oz heavy cream with a small whisk or frother until slightly thickened but still pourable (soft ribbon). You can also use store-bought whipped cream for a richer topping. If using heavy cream, spoon or gently pour it over the back of a spoon onto the coffee so it floats as a layer.

Finish and garnish

Top the drink with 2 tbsp whipped cream if desired. Sprinkle 1 tsp chocolate shavings or a dusting of cocoa powder over the cream for garnish.

Serve

Serve immediately while hot with a small spoon so the drinker can stir the cream into the coffee. Enjoy as a dessert coffee cocktail.

Equipment

Use the heatproof glass or mug to hold the hot cocktail. Use the jigger to measure the liqueurs accurately, the saucepan or kettle to heat coffee, the whisk or frother to lightly thicken the cream, and the bar spoon to stir liqueurs into the coffee.