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Cuban Coffee with Rum & Chocolate Liqueur

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Hot espresso with dark rum and crème de cacao, finished with a cap of softly whipped cream. Roasty, boozy and chocolatey, with the cream rounding off each sip.

Method
Blended
Glass
highball
Difficulty
Medium
Flavor Profile

Ingredients

Servings:
1
Your bar: 0/4
Dark Rum
4 cl
Cream
1
Espresso
10 cl
Crème de Cacao
2 cl
🌾 Gluten-free🥛 Contains dairy

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Instructions

  1. Brew the espresso. If you like, warm a highball glass with hot water first and pour it out.
  2. Whip the cream lightly so it stays soft and airy.
  3. Pour the dark rum and crème de cacao into the heat-safe glass.
  4. Add the hot espresso.
  5. Spoon the whipped cream over the back of a bar spoon so it floats on top.
  6. Dust with a little ground coffee, add a stirrer and serve straight away.

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