Yield: 1 large cup
|12 ounces||Fresh ground coffee, prefer-|
|=ably chocolate mint, or|
|2 ounces||Or more 151 Rum|
|1||Large scoop whipped cream|
|1 ounce||HagenDaz Liqueur or Baileys|
|2 tablespoons||Chocolate syrup|
Fresh grind the coffee. We use either the swiss chocolate or the chocolate mint coffee. Brew.
In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug ¾ of the way up. Add the HagenDaz or Bailey's Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup over all..
From the warped and twisted mind of Linda Fields Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120