Start out by making the whipped cream so it has enough time to chill. You can use store bought whipped cream if you'd prefer. Using a hand mixer or stand mixer, combine heavy cream and sugar together. Whip for 1-2 minutes until stiff peaks form. Place in the fridge until ready to use.
Grab a parchment lined baking sheet and torch the marshmallows up slightly using a handheld blow torch or by placing under the broiler for 20-30 seconds. Set aside.
In a coffee grinder, grind the 2 tablespoons of coffee beans. Place 2 tablespoons of freshly ground coffee into a French press along with hot water. Allow to sit for 4 minutes then push plunger down.
Grab your favorite fall mug and drizzle the inside of the cup with chocolate fudge sauce. Pour in hot coffee and mix with chocolate.
Next, add in Bailey's Irish Cream and half-and-half. Place a generous dollop of whipped cream on top. Then garnish with crushed graham cracker crumbs, more chocolate sauce, and toasted marshmallows. Enjoy!
If grinding ahead of time, be sure to keep it in a tightly sealed container for maximum freshness. Coffee grounds will last for 1-2 weeks.