For infused rum, pour rum into a Viski Alchemi spirit infusion kit’s 500-ml infusion bottle to the fill line. Fill infusion rod with whole espresso beans. Place rod into infusion bottle. Let stand for 24 hours. For stronger flavor, let stand 2 to 3 days. To store, remove infusion rod; place stopper in bottle. Refrigerate up to 1 month.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Infused spiced rum, chilled espresso and a citrus kick make a sweet after-dinner drink that can pair with many desserts.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ESPRESSO-INFUSED SPICED RUM | ||
| 1 (500-ml) bottle Captain Morgan spiced rum | ||
| 1 tbsp. Hy-Vee espresso dark roast whole bean coffee | ||
| COCKTAILS | ||
| 4 oz. brewed Hy-Vee espresso coffee, chilled | ||
| 2 oz. espresso-infused spiced rum | ||
| 1 ½ oz. Godiva chocolate liqueur | ||
| 1 oz. Hy-Vee Select 100% pure maple syrup | ||
| 4 dash(es) orange bitters | ||
| Hy-Vee baking cocoa powder, for garnish | ||
Things To Grab
- Viski Alchemi spirit infusion kit
- Cocktail shaker
Directions
For cocktail, add coffee, infused spiced rum, chocolate liqueur, maple syrup and orange bitters to an ice-filled cocktail shaker. Cover and shake well until chilled.
Strain into 2 (6-oz.) coupe glasses. Garnish with cocoa powder, if desired.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 20g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%