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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.
Ingredients:
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
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