[ Recipe: Smuggler's Coffee ] ~ from Monterey Bay Herb Co
smuggler's coffee This trio of coffee, rum and spices is a great finish for any festive evening. It's even better paired with cookies or little cakes that feature chocolate!

The name for this double-rum coffee honors those responsible for giving coffee to the world, such as the Dutch traders who first smuggled a coffee plant into Europe in the mid-16th century. Later, French Captain Gabriel De Clieu, would be the first to successfully transport a coffee plant seedling across the Atlantic and into Martinique in 1723, an endeavor that launched 18 million coffee trees and an entire industry in a span of just 50 years.

½ cup strong, hot coffee
2 teaspoons sugar
1 ounce gold rum
1 ounce dark rum
1 stick whole cinnamon sticks
1 strip of orange zest

optional for garnish:
Finely grated orange zest
Dollop of whipped cream
Grated Mexican chocolate

Stir the coffee and sugar together in a tempered glass until the sugar is completely dissolved. Add both rums; stir again. Add the cinnamon stick and the strip of orange zest. Garnish with grated orange zest, whipped cream and grated Mexican chocolate, if desired.

Discover more information about Herbal Happy Hour - 2014: Running with Rum
in the archived edition of our Sept 2014 email.
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