Bitter Coffee

• 1 1/2 ounces Cynar
• 1/2 ounce dark rum
• 1/2 ounce maple syrup, preferably grade B
• 1 egg yolk
• 5 drops vanilla extract
• 3 ounces hot, strong coffee
• 1 whole nutmeg, or pinch ground nutmeg, for garnish

1. Fill a small saucepan halfway with water.
2. Over medium heat, bring to a gentle boil.
3. In a heat-safe bowl about the same diameter as the saucepan, whisk together the Cynar, rum, maple syrup, egg yolk and vanilla.
4. Place bowl on top of the saucepan, as water continues boiling, and whisk mixture for about another 2 to 3 minutes, just long enough to warm it and thicken it slightly.
5. Pour mixture into an Irish coffee mug and top with the coffee while stirring.
6. Grate whole nutmeg or sprinkle ground nutmeg over top.

cynar, dark rum, maple syrup, egg yolk, vanilla, coffee, nutmeg

Taken from cooking.nytimes.com/recipes/1015782 (may not work)