This recipe is quintessential winter. The combination of dark rum, chocolate, and freshly brewed coffee makes it perfect for those days when you’re wet, cold, and have just come in from the snow. A few of these beauties, a hot fire, and some good friends to share them with are sure to warm you up. Cheers!
Orasella’s Chocolate Rum Spiked Coffee
Serves 1
1 oz dark rum
1 oz chococherry Syrup*
6 oz freshly brewed coffee
Whipped cream
Cinnamon
Pour rum, chococherry syrup and coffee into a mug and stir until incorporated. Top with whipped cream and lightly dust with cinnamon. Garnish with an Orasella Maraschino Cherry. Serve immediately.
For a non-alcoholic version, substitute coffee for warm milk and omit the rum.
ChocoCherry Syrup
1 cup water
1 cup sugar
2/3 cup cocoa powder
1/4 tsp salt
2 tbs Orasella cherry syrup (what’s left in the jar after you use your Orasella Maraschino Cherries)
1 tsp vanilla
Place water and sugar in a medium saucepan over medium-low heat until dissolved. Whisk in the cocoa powder until fully incorporated. Continue to stir for about 5 minutes until the syrup is slightly thickened. Remove from heat and stir in the cherry syrup and vanilla. Transfer to a heat proof glass jar and cool to room temperature before using.