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Ingredients
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Coffee Base
Liquor & Cream
Garnish
Method
Coffee Base
Brew 1.5 cups of strong hot coffee (use a dark roast or espresso-strength brew). If you have an espresso machine, use two shots (about 2 fl oz) plus 6 fl oz hot water to reach ~1.5 cups. Pour the hot coffee into a pre-warmed large mug or heatproof glass to keep the drink hot.
If you prefer a slightly sweetened drink, stir 1 teaspoon granulated sugar into the hot coffee until fully dissolved.
Liquor & Cream
Measure and add 2 fl oz Baileys Irish Cream to the sweetened (or unsweetened) hot coffee. Stir gently to combine so the cream liqueur blends smoothly without curdling.
Pour or measure 1 fl oz amaretto into the coffee and stir again for 10–15 seconds to evenly distribute the almond-flavored liqueur.
Taste and adjust — if you want it stronger, add up to 0.5 fl oz more amaretto or Baileys; if too strong, add a small splash (1–2 tbsp) of hot water to balance.
Garnish
Finish and Serve
Top the drink with 2 tablespoons of whipped cream. Be gentle so the whipped cream floats on the coffee surface.
Sprinkle 1 teaspoon grated dark chocolate or a light dusting of cocoa powder over the whipped cream. For a decorative touch, add 2–3 whole coffee beans on top.
Serve immediately while hot with a small spoon for stirring or scooping the whipped cream.