Ingredients:
Bottle of bacardi (or other aged rum)
Generous amounts of cinnamon bark (2 cups?)
2 C Coffee
2 C raw cane sugar
1 C coconut milk
1 C almond milk
1/2 C half & half
Directions:
Infuse cinnamon in rum for at least 3 days. A week is best.
Make coffee. Use equal parts coffee and raw cane sugar. 2 cups of each to make a sweet coffee syrup.
Warm 1 cup of coconut milk, 1 cup almond milk, 1/2 cup half and half on the stove until slightly simmering. Add to the infused rum and coffee syrup mixture.
Let sit covered in an airtight container overnight on the counter.
Pass through a fine mesh strainer.
Served shaken and straight up with a drizzle of coconut milk and a dusting of cinnamon.
Recipe from: Joy The Baker blog - 4/25/10
