Warm Rum Coffee
ready in 25 min.
Heat the milk with the coffee beans and infuse over a low heat for around 15 minutes.
Heat 150 ml water with the sugar. Once the sugar has dissolved, divide the water between 4 glasses. Add the rum.
Drain the hot milky coffee through a sieve and froth up. Carefully pour on top of the grog. Serve sprinkled with grated chocolate.