1 ounce Kahlúa
1 ounce Bailey's Irish Cream
½ ounce chocolate syrup
5-7 ounces strong brewed coffee or espresso, chilled
1-2 ounces heavy whipping cream or half and half.
1 scoop of mascarpone cream from the tiramisu pancake stack recipe or whipped cream.
In a cocktail shaker measure out the chocolate syrup, Kahlúa, Bailey's, and 5 oz of coffee, shake to incorporate.
Using a Highball, Collins, cocktail glass (or glass of your choice) drizzle some of the chocolate drizzle inside the glass.
Add ice to the glass and pour the cocktail mix over the ice. You should be able to see the chocolate drizzle through the glass from the outside.
Float 1-2 oz of heavy cream on top of the mix.
Top with a scoop of mascarpone cream from the tiramisu pancake stack recipe (meant to pair with that recipe) or if you are making this cocktail solo, top with whipped cream.
Drizzle with more chocolate and dust with cocoa powder.
The cinnamon and cheese in the mascarpone whip is the game changer topper for this drink. Check out the recipe to see how to make it, or feel free to just substitute it with a normal whipped topping.