Kickstarter: Jamaican Coffee

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One morning in recent weekends past, I simultaneously made myself breakfast while making my no-churn for the week (mint, in case you were wondering) and it turns out the coffee was done brewing just as I emptied the can of sweetened condensed milk.  Kismet, if you will.  The answer to this situation seemed obvious and my coffee had the oh-so-wonderful hint of the liquid heaven that lingers in the can after it’s been emptied.

A delicious way to start the day.

And with that, this drink also became obvious.

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Because coffee is great, can’t we all agree? I think that while it’s so necessary in the morning, sometimes it’s just as necessary at night. It’s these times though that a little sumpin-sumpin extra might be needed.

Obviously.

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Growing up, my parents seemed to entertain a lot and I always, always remember them serving coffee with Kahlua for dessert, so alcoholic coffee after hours was just a given.  With that idea in mind, I figured there HAD to be a Caribbean twist on this, and I was right.

Coffee

Kahlua

Rum, spiced is nice

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Whip

and a little cinnamon addition from moi.

This recipe is strong because it’s summer and our drinks should be strong. However, for someone like me who’s not quite use to strong, I definitely uttered a WHOA when I took a sip…before I took another. Adjust the alcohol to your taste, keeping the 1:1 ratio of  liquor: rum.  One recipe I found out there added brandy to the mix. I don’t have that kind of tolerance, but I’m sure if you want to go that route, it’ll put some hair on your chest.

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Jamaican Coffee
Serves 2
A boozy coffee cocktail
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For the cocktail
  1. 2 cups coffee, brewed, hot
  2. 3 ounces coffee flavored liquor
  3. 3 ounces dark spiced rum
  4. Cinnamon to garnish
  5. Sweetened whipped cream (recipe below)
For the whipped cream
  1. 1/2 cup whipping cream
  2. 1 1/2 TB granulated sugar
  3. 1/2 tsp vanilla extract
Make the whipped cream
  1. In a chilled bowl, add all the ingredients and whip until stiff peaks form.
Assemble the coffee
  1. Add 1 1/2 ounces of each rum and liquor to each coffee cup. Ad the hot coffee and top with the whipped cream and a sprinkle of cinnamon.
Notes
  1. For added umph, brew the coffee with a bit of cinnamon added to the grounds
Adapted from All Recipes
Adapted from All Recipes
The Hungary Buddha Eats the World http://thehungarybuddha.com/

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