Bottomless Cup Recipe

Mix chilled and hot coffee

Combine 2 cups chilled cold-brew coffee and 1 shot hot espresso in a heatproof pitcher or mixing container. Stir briefly to marry flavors; the hot shot brightens the cold-brew and creates a layered temperature profile typical of a 'bottomless cup.'

Allow mixture to cool for 2–3 minutes so it is warm-cool but not steaming (this helps maintain foam later).

Add 2 tbs dark rum and 1 tbs coffee liqueur to the coffee blend. Stir until incorporated.

Add 1 tsp simple syrup and 1 tsp vanilla extract to taste. Stir and taste; adjust sweetness by adding up to another 1/2 tsp simple syrup if desired.

Stir in 1 tsp orange zest and 1 tsp ground cinnamon. Ensure the spices are evenly distributed.

Combine 1 cup whole milk and 2 tbs heavy cream in a separate frothing pitcher. If using oat milk, use 1 cup oat milk without cream. Froth using a milk frother or steam wand until you obtain a dense, velvety microfoam (about 30–45 seconds with an electric frother; 10–15 seconds with a steam wand).

If you don't have a frother, shake milk and cream vigorously in a sealed jar for 45–60 seconds, then microwave the jar (uncovered) for 15–20 seconds to stabilize foam.

Pour ice cubes into two tall cups (about 1/2 cup ice per cup). Divide the coffee-spirit mixture between the two cups.

Slowly pour the frothed milk over the coffee in each cup, spooning foam on top to create a generous crown of foam. Leave a little room for whipped cream if using.

Top each cup with about 2 tablespoons (1/4 cup total across two cups) of vanilla whipped cream if using.

Sprinkle a light dusting of grated nutmeg (about 1/8 tsp per cup) and garnish with 1–2 coffee beans on the foam or whipped cream.

Serve immediately with a long spoon or straw. Encourage guests to stir before drinking so the rum and liqueur distribute through the 'bottomless' cup.