This double rum coffee is deliciously flavored with cinnamon and orange zest.
1/2 cup hot coffee, strong
2 teaspoons sugar
1 ounce gold rum
1 ounce dark rum
1 stick (small) cinnamon
1 (long) strip of orange zest, plus finely grated zest, for garnish
can Sweetened whipped cream and grated Mexican chocolate, for garnish
How to Make It
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 Mexican chocolate and grated orange zest.