I first tasted this at the Café Enamorada in Cholula. It’s a no-fuss dessert choice, because it’s coffee and dessert in one. Use the best quality chocolate available and whipped heavy cream.
For each serving:
- ½ ounce bittersweet chocolate (sold as chocolate semi amargo in Mexico)
- 1 ½ ounces rum
- 1 cup freshly brewed coffee
- ¼ cup whipped cream
Place the chocolate in a cup or tall parfait glass, add the rum and then the hot coffee. Stir to combine. Top with whipped cream and serve with sugar for those who like it sweeter.