Jamaican coffee is the perfect ending to a meal or when you just want something good. The perfect coffee for anyone who likes rum and whipped cream. A coffee that fits just as well in the summer as a cold autumn evening, or as a lighter dessert. The recipe provides one Jamaican coffee, but if you want enough whipped cream for two. If you want to make more than one, just multiply the ingredient proportionally. Quick and easy to make.
There are few ingredients that are more authentic Jamaican, than using rum and brown sugar. Both originate from the Caribbean. Rooms were discovered by fermenting raw sugar and turning into alcohol. The rest as you say is history.
4 cl dark rum (good quality and aged)
1-3 teaspoons brown sugar (Demerara sugar, etc.)
1 ½ – 2 dl of good strong coffee per person.
A dash of heavy cream (can be omitted)
1 ½ dl heavy cream
1 teaspoon sugar
- Make the coffee and keep it warm while preparing the rest.
- Whip the cream and sugar together until you get a slightly loose whipped cream, set aside.
- Pour the coffee in to an appropriate mug or cup. Add as much sugar as to your liking. Jamaican coffee tastes best with brown sugar, as it enhances the caramelized flavour of dark rum. Then add the room. Stir well to dissolve the sugar.
- Put in a little dash of heavy cream if you wish. It’s not traditionally made with cream in the coffee, but I think it is better.
- Top it all with 2-3 tablespoons of whipped cream.
Served: Immediately. Decorate with coffee beans, and you can also sprinkle some cocoa powder, or grinded coffee over.
Allergy: Gluten-free. Contains lactose, if you do not use lactose-free heavy cream
For the curious minde you can read more about: Rum