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.
Published or Updated on: March 1, 2007