Café Biscotti
- 30 ml (1 oz.) irish cream
- 15 ml (1/2 oz.) amber spiced rum
- 180 ml (6 oz.) hot coffee
- Whipped cream
- Chocolate coulis
- 1 biscotti cookie
Pour the irish cream liqueur and rum in a toddy glass.
Add the hot coffee.
Stir using a mixing spoon.
Garnish with whipped cream, chocolate coulis and biscotti cookie.