National Rum Day, 8/17!

Monday morning has me like…


Coffee is not even doing for me this morning. My croissant is helping, but it’s rough. Since it’s national rum day, and it’s never too early to make poor decisions, lets talk about RUM!

Apparently rum and coffee is a legit thing so I don’t feel as bad drinking at 10 am.

These yummy drinks are sure to help your Monday morning struggle- or make it much worse- whatever.

Spiced Rum Coffee



  • 8 cloves
  • Four 2-inch strips of orange rind, removed with a vegetable peeler
  • 2 tablespoons sugar, or to taste
  • 3/4 cup (4 jiggers) dark rum
  • 3 cups freshly brewed strong coffee
  • Lightly sweetened whipped cream to taste
  • Garnish: freshly grated nutmeg


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.

Iced Coffee Rum Kicker



1 ½ oz dark rum
½ oz simple syrup
2 oz coconut water
3 oz cold strong coffee
almond milk
In a tall glass with ice add rum, simple syrup, coconut water and coffee. Stir to combine. Top with as much almond milk as desired. Sprinkle with cinnamon.

I love me some Coconut, so last but not least:

Rum-Spiked Coconut Iced Coffee



2 tablespoons shredded coconut

¾ cups strongly brewed coconut coffee, chilled (I like Green Mountain)

1½ ounces spiced rum

1 cup coconut milk (from a carton)


4 tablespoons whipped topping

Fill two 12-ounce glasses with ice.
Toast the coconut in a small pan over high heat for 3-4 minutes, or until it begins to brown. Immediately remove from heat.
Fill a cocktail shaker with ice. Add the coffee and rum; shake well. Strain into the pint glasses. Pour in the coconut milk; stir. Top with whipped cream and sprinkle with toasted coconut.
Mondays are hard. Try not to cry.

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