Jamaican coffee with rum is a famous twist on classic Irish coffee. It is topped with the same fresh whipped cream, but it is garnished with a single coffee bean instead of grated chocolate. Coffee first came to Jamaica in 1728 by sir Nicholas lawes from Hispania.
The Jamaican brand called Blue Mountain is well known and is highly regarded because it grows at a very high altitude at nearly 7,500 feet on Clifton Blue Mountain. Coffee with rum is a popular dessert in Jamaica and is served after a filling meal.
This recipe serves 4, and whilst we recommend that you use the dark rum because it is the main ingredient that makes this recipe special and very much Jamaican. If you do not have it, you can use Tia Maria liqueur instead or other booze that goes well with coffee is whiskey, Baileys, Irish cream, or coffee liqueur to make a calypso coffee. A strong spirit will cut some of the sweetness as a general rule.
Fresh ground coffee (4 tbsp)
Soft brown sugar (4 tbsp)
Dark rum (100ml)
Double cream (4 tbsp)
Brew the fresh coffee in a cafetière with boiling water and leave it for a few minutes. Pour the coffee into four glasses, add the sugar, stir to dissolve, then pour in the rum. Pour the double cream mover the back of the teaspoon so that it floats on top.