Warm up chilly evenings with a hearty serving of rum and hot coffee after dinner. The spices give it extra holiday flavor.
Serves | 1 |
Coffee Grog Batter
- 3 oz unsalted butter, softened
- 1 Tbsp sugar
- 3 oz honey
- ¼ tsp vanilla extract
Don the Beachcomber’s Coffee Grog
- 1 cube sugar
- 1 tsp coffee grog batter (recipe below)
- pinch ground nutmeg
- pinch ground clove
- pinch ground cinnamon
- ½ oz Smith & Cross Jamaican Rum
- ½ oz 151-Lemon Hart Demerara Rum
- 3 strips orange peel
- 1 strip grapefruit peel
- 6 oz very hot coffee
- cinnamon sticks (for garnish)
| Preparation – Coffee Grog Batter | In a small bowl, cream butter, sugar and honey together. Add vanilla extract and stir to combine.
| Preparation – Don the Beachcomber’s Coffee Grog | In each coffee mug, place sugar cube, batter, spices, alcohol and fruit peels. Top with hot coffee and stir until batter dissolves. Garnish with a cinnamon stick. Serve.