Boston Caribbean Coffee

Pro tips

• Preheat the glass with hot water and discard before pouring to maintain drink temperature throughout.
• Add rum and crème de cacao first, then top with hot coffee to preserve aroma and prevent premature cooling.
• Use freshly brewed coffee within minutes of brewing for maximum flavor extraction and ideal heat retention.
• Stir gently after pouring coffee to distribute the liqueurs evenly without over-aerating.

Substitutions

• Dark rum → spiced rum (adds warming spice notes, slightly less molasses depth)
• Brown crème de cacao → coffee liqueur (shifts profile toward coffee-forward, less chocolate sweetness)
• Hot coffee → hot espresso (concentrates flavor, reduces liquid volume)

Storage & make-ahead

Serve immediately after preparation; this is a fresh-made cocktail not intended for storage or reheating.

Equipment

warm coffee mug or heat-safe glass · jigger or shot glass

What type of dark rum works best?

Use aged dark rum (such as Myers's or Appleton Estate) for deeper molasses and caramel notes that complement the crème de cacao.

Can I make this non-alcoholic?

Yes—omit the rum and crème de cacao, then add 1 oz chocolate syrup or 0.5 oz chocolate liqueur for flavor without alcohol.

Should the glass be preheated?

Yes, warm the glass with hot water before pouring to prevent thermal shock and keep the drink hot longer.

What coffee strength is recommended?

Use strong, freshly brewed coffee (espresso or dark roast) to balance the sweetness of the crème de cacao and rum.

What's the best garnish?

Top with whipped cream or a cinnamon stick for a traditional presentation and added flavor.