INGREDIENTS

  • 1 1/2 ounces coffee liqueur (45ml)
  • 1 1/2 ounces goldschlager (45ml)
  • 1 ounce irish cream (30ml)
  • milk , to top up

DIRECTIONS

  1. Pour the kahlua and bailey’s irish cream into a glass. Fill most of the glass with milk, leaving enough room for the goldschlager.
  2. Float the goldschlager using the back of a spoon.