1/2 c  Half-and-half
1/2 c  Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao
Sugar

Whisk half-and-half in heavy small saucepan over high heat until frothy,
about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy
and creme de cacao to each cup. Rewhisk half-and-half and pour into cups.
Sweeten to taste with sugar.