Rum Iced Mocha Coffee

• 1 teaspoon Cinnamon
• 1 whole Vanilla Pod
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Allspice
• 2-1/2 cups Water
• 1 teaspoon Cocoa Powder - Heaped
• 3 teaspoons Hot Water
• 1/4 cups Aromatic Rum
• 1-1/2 teaspoon Finely Ground Coffee (heaped)
• 2 cups Cold 2% (semi - Skimmed) Milk
• 12 whole Ice Cubes (up To 1 Inch Wide)
• 1 whole Apricot, Cut In Half For Decoration For 2 Glasses

1. - Combine 1 teaspoon cinnamon, 1 vanilla pod, 1/2 teaspoon ground cloves, 1/2 teaspoon allspice. Take 2- 1/2 cups of water and pour into ibrik coffee pot (or saucepan), bring it to the boil, add all spices and slowly boil for 5 minutes.
2. - Take 1 heaped teaspoon of cocoa powder (you can also use dark chocolate syrup or melt 2 small pieces of dark chocolate). Dissolve cocoa powder in 3 teaspoons of hot water.
3. - Take dissolved cocoa and 1/4 cup of aromatic rum and pour both into boiling spiced water.
4. - Remove coffee pot (or pan) with boiling spiced water from heat and immediately put in 1 1/2 heaped teaspoons of finely ground coffee. Stir quickly and leave to cool to about 40 Celsius (104 Fahrenheit) before pouring into a mug and chilling in a fridge.
5. - Measure 1 cup of cold milk per serving and pour into a mug.
6. - Once chilled remove mocha coffee mixture from the fridge and stir well. Pour coffee into mugs and add ice cubes (1 cup of coffee and 6 cubes per serving).
7. - Cut apricot halves halfway and decorate mugs. Add a long straw and enjoy your yummy iced mocha.

cinnamon, vanilla pod, ground cloves, allspice, water, cocoa, water, ubc, ground coffee, milk, apricot

Taken from tastykitchen.com/recipes/drinks/rum-iced-mocha-coffee/ (may not work)