Coffee Cream is succulent full bodied cocktail at 1.9 standard drinks. Shaken with 30ml coffee liqueur bebo cuban and 30ml rum coconut whalers with 30ml whisky cream irish kerrygold as well as 30ml coffee brew including 50ml cream also 130ml ice and best at tea time. Just brew and chill coffee then add ice to serving glass and add all ingredients to shaker. Quick dry shake without ice and pour into glass over ice and add sugar, etc to taste and add the whipped cream to the top and served in a goblet glass cold.