Amount
Ingredient
Preparation



12
ounces
coffee

fresh ground, preferably chocolate mint, or swiss chocolate



2
ounces
rum

or more 151



1
large
whipped cream

scoop



1
ounce
irish cream liqueur

or hagendaz liqueur



2
tablespoons
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 over all.