Creole Coffee (Alcoholic) - cooking recipe

Ingredients

3/4 ounce Bacardi 151 rum
1 1/4 ounces coconut rum
1 1/4 ounces Godiva original chocolate liqueur
4 ounces strong chicory coffee (Like community coffee, french market or CDM)
1 dash cinnamon
sugar, for rim
1 dash cocoa powder
2 tablespoons whipped cream (optional)

Preparation

Coat the rim of a 8oz glass mug with sugar (wet edges with sweetened lime juice or water and then dip into container of sugar).
Add the 151 rum and light on fire with match or long tipped candle lighter. gently swirl lit rum around the glass to caramelize the sugar on the rim. Add dash of cinnamon to firey rum to toast.
Immediately add coconut rum, chocolate liquor and chicory coffee.
Garnish with whipped cream and top with dash of coco powder.
Serve immediately.