1 quart (4 cups) half-and-half
2 cups freshly brewed espresso
1/4 cup honey
1 tablespoon cocoa
1 tablespoon vanilla extract
6 ounces Cognac or brandy
5 ounces (1/2 cup plus 2 tablespoons) Kahlúa
4 ounces rum
1 ounce Galliano
Whipped cream and shaved chocolate
Cinnamon

In a large saucepan combine half-and-half, freshly brewed espresso, honey, cocoa, and vanilla extract. Place the mixture over medium-high heat and stir until almost scalded. Remove from heat and add Cognac or brandy, Kahlúa, rum, and Galliano. Pour into heated cups or mugs and garnish with whipped cream and shaved chocolate. Sprinkle with cinnamon. Makes 18 servings.