Brew your coffee. Make a strong cup—8 to 10 ounces. A French press, drip, or espresso topped with hot water all work. Keep it hot.

Make the “Irish cream” base. In a small bowl, whisk together sweetened condensed milk, cocoa powder, vanilla, a pinch of salt, and the optional almond extract. If the cocoa clumps, add a teaspoon of hot coffee and whisk until smooth.

Lightly whip the cream. In a separate cup, whisk heavy cream or half-and-half for 20–30 seconds until slightly thick but still pourable. You’re aiming for silky, not stiff.

Combine the coffee and base. Pour the flavored condensed milk mixture into your hot coffee and stir well. Taste and adjust sweetness. Add the pinch of espresso powder if you want a deeper coffee note.

Make it alcoholic (optional). Stir in 1 to 1.5 ounces of Irish whiskey. Start with less, taste, then add more if you like.

Top with cream. Gently pour the lightly whipped cream over the back of a spoon so it floats on top. This gives you that classic layered café feel.

Finish and garnish. Dust with a little cinnamon or nutmeg if you like. Sip through the cream for the best flavor.

To make it iced: Fill a glass with ice, mix the coffee and base first, add whiskey if using, then top with cold lightly whipped cream.