Ingredients:
- 4 tbsp liqueur or spirit, such as Tia Maria, Cointreau, dark rum, brandy or whisky
- 4-8 tsp Billington's Light Muscovado or Golden Granulated Sugar
- 800ml freshly-made coffee, by whichever method you prefer
- 150ml double cream
- Warm 4 glasses (about 250ml size) by filling them with hot water, then draining and drying off.
- Add 1 tablespoon of your chosen liqueur and 1-2 teaspoons of sugar to each glass, according to taste, and top each one up with approximately 200ml fresh hot coffee.
- Swirl to dissolve the sugar and then slowly pour the cream into each glass over the back of a teaspoon, so that it floats – do not stir it.
