Total Time
Prep 10 mins
Cook 5 mins

A rich, spicy, sweet coffee delight. You can sub 1 1/2 teaspoons of rum flavored extract for the dark rum for a non-alcoholic version.

Ingredients Nutrition


  1. In a saucepan, melt the butter over low heat.
  2. Blend in the sugar, spices, and rum.
  3. Allow mixture to cool.
  4. Store in a sealed container in the refrigerator until ready to use.
  5. Place one piece of orange peel and one piece of lemon peel into each mug.
  6. Mix 3/4 cup coffee and 2 tablespoons cream together with 2 tablespoons of the spiced rum mixture in each mug (only 1 teaspoon of the spice mixture if you subbed extract for the rum).
  7. Top with whipped cream, if desired.
Most Helpful

I enjoyed this very much. I took Rita's suggestion and used spiced rum, but also added all the listed spices, for a real intense flavour. I added 1 tangerine rind and 1 meyer lemon peel to the rum and spices while cooking, to help release more of the citrus oils. This was a nice, rich, smooth, citrusy, spicy coffee which I will make again. Thanks for sharing Little Turtle.

Baby Kato February 26, 2007

This was good but not spicy or sweet enough for us...even after 4x the amount of spices and the 1 cup of brown sugar. I used Meyers dark rum. I found it greatly improved after reheating it more in the microwave which brings the flavors out in the orange & lemon peel. I added a hand full of semi-sweet chocolate chips to my mug and thought that made it much better. Made for 1-2-3 Hit Wonders.

Engrossed December 25, 2006

Warming and tasty! I used only a 1/2 cup sugar and I thought it was plenty (I tend to like my drinks a little less sweet). I only added 1/2 cup rum to the saucepan and added the rest after I removed the mixture from the heat, to avoid cooking all of the alcohol off. Next time I think I'll add some orange rind directly to the saucepan...I'd enjoy an even stronger orange flavor with this. Of course, it's perfectly lovely as written, too. Thanks for sharing!

Aunt Cookie November 06, 2006