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
Whisk half-and-half in a 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.