- 12 oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate
- 2 oz Or more 151 Rum
- 1 Large scoop whipped cream
- 1 oz HagenDaz Liqueur or Baileys Irish Cream
- 2 tb 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 3/4 of the way up. Add the HagenDaz or Bailey’s Irish Cream.
Stir. Top with the fresh whipped cream and drizzle chocolate syrup