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