The Witches' Coffee
- 4 teaspoons Demerara or other raw sugar
- 12 ounces hot brewed coffee
- 6 ounces aged rum, preferably Ron Zacapa 23
- 3 ounces Strega (saffron-infused liqueur)
- Averna Cream (see Note), for garnish
- In a heatproof pitcher, stir the sugar into the coffee until dissolved, then stir in the rum and Strega.
- Pour the coffee into warmed mugs or heatproof glasses and spoon the Averna Cream on top.
sugar, coffee, aged rum, strega, averna cream
Taken from www.foodandwine.com/recipes/witches-coffee (may not work)