12 oz Fresh ground coffee, prefer-
=ably chocolate mint, or .swiss chocolate 2 oz Or more 151 Rum
1 Large scoop whipped cream
1 oz HagenDaz Liqueur or Baileys
.Irish Cream 2 tb 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..