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