The perfect morning pick-me-up after a night of (too) salubrious drinking.

Makes
4

Preparation

15min

Skill level

Easy
By
10
Average: 5 (1 vote)
Yum

Ingredients

  • 240 ml espresso or filter coffee
  • 2 tbsp brown sugar, or to taste
  • 120 ml dark rum
  • 2 green cardamom pods, lightly crushed
  • ice cubes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Prepare the espresso, then stir in the sugar until melted and allow to cool.

When ready to serve, combine the espresso, rum, cardamom and ice cubes in a container with a tight-fitting lid, or make in two batches in a cocktail shaker.  Shake vigorously for 30 seconds, then strain into tumblers filled with ice.  

Serve with ham and chive breakfast scrolls.

 

 

Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. My Drap napkins from The Country Trader.