One of the main types of alcohol smuggled into the USA during prohibition was Rum! This recipe is inspired by the copious amounts of coffee the smugglers must have drunk to keep going during their late night runs. Why add Rum? Why not? It also just so happens that the flavours of Rum and the flavours of coffee work very well together. Add in a little whipped cream, orange zest, cinnamon and decadent dark chocolate to elevate this simple drink to something truly special.
1/2 cup strong hot coffee
2 teaspoons sugar
30ml Fyn Botanical Rum
30ml Oak Infused Rum
1 small cinnamon stick
1 long strip of orange zest, plus finely grated zest, for garnish
Whipped cream and grated Mexican chocolate for garnish. If you cant find Mexican chocolate, use any dark chocolate, we like Afrikoa's 70%
In a heatproof glass, stir the coffee and sugar until the sugar dissolves.
Stir in both rums. Add the cinnamon and the strip of orange zest.
Garnish with whipped cream, grated dark chocolate and grated orange zest.