Spiced Rum Breakfast Coffee Recipes

Steps:

• 1. Place all ingredients in a small saucepan. I prefer Corningware.
• 2. Heat on medium to low; whisk until all ingredients are mixed well.
• 3. Lower heat to low, cover with a lid. Heat for twenty minutes, stirring occasionally.
• 4. Pour into a ceramic creamer. Serve while hot in desired warm beverage. Store remainder in refrigerator for a week or less.
• 5. If you are looking for a use for the rest of your pumpkin (if you opened a 15oz can), try my recipe https://www.justapinch.com/recipes/dessert/cake/spiced-pumpkin-biscotti-dipped-in-pumpkin-caramel.html.

Steps:

• In basket of drip coffee make place coffee grounds, cinnamon stick, and the 3 cardamom seed pods broken open.
• Add 10 cups of water and brew.
• When done brewing add 1 teaspoon Rum extract to brewed coffee.
• Serve. Can add milk and sweetener if you like.

Steps:

• In each of four 8-ounce mugs combine 2 of the cloves, 1 strip of the rind, 1 1/2 teaspoons of the sugar, and 3 tablespoons (1 jigger) of the rum and let the mixture stand for 5 minutes. Divide the coffee, heated if necessary, among the mugs and stir the drinks until the sugar is dissolved. Top each drink with a dollop of the whipped cream and sprinkle the whipped cream with the nutmeg.