El Espresso de San Juan
Coffee-based rum cocktails are perfect for warming you up. This recipe was created for the coldest winters. It uses hot coffee, spicy Mayan chocolate, rum and a kick of chili.
35 ml BACARDÍ CARTA BLANCA Rum
25 ml dark chocolate
25 ml strong espresso coffee
pinch of chili flakes
20 ml fine white sugar (caster sugar)
Heat all the ingredients in a pan and stir until they reach boiling point. Then just leave it to cool down for a few minutes before pouring it into a cup or mug. Garnish with coffee beans, chocolate shavings and chili flakes for a spicy kick.