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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This hot coffee and rum cocktail gets its name from the Dutch word for coffee (koffie) and the street (Van Brunt) where it is served at St. John Frizell's Fort Defiance café-bar in Red Hook, Brooklyn. Ingredients:
2 tablespoons chilled heavy whipping cream |
4 tablespoons aged dark rum |
2 tablespoons cherry heering liqueur |
2 teaspoons (packed) golden brown sugar |
1 1/3 cups freshly brewed coffee |
1 orange |
1 cinnamon stick |
Directions:
1. Whisk cream in small bowl until slightly thickened but still pourable. Divide rum, Cherry Heering, and brown sugar between 2 warm mugs. Add 2/3 cup hot coffee to each mug and stir to dissolve sugar. Spoon whipped cream atop coffee. Finely grate small amount of orange peel and cinnamon over drinks and serve.
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