|Coffee liqueur||1⁄4 Pint (Such As Tia Maria, 150 Milliliter)|
|Medium strength black coffee||1 Pint (600 Milliliter)|
|Muscovado sugar||2 Tablespoon|
|Whipping cream||1⁄4 Pint (150 Milliliter)|
Place the coffee liqueur, black coffee and muscovado sugar in a large saucepan.
Warm over a gentle heat and stir until the sugar has dissolved.
Pour into six glass tankards.
Whip the cream until softly peaking.
Spoon on to the hot coffee mixture and top with coffee beans, if using.