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. Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.