Hazelnut RumChata Coffee Cocktail

Image: 16 ounce glass mug filled with a hot coffee alcoholic cocktail

Description: Here is a delicious way to perk up your hot (or iced) coffee drinks with a bit of holiday “cheer” during the cold season!

Yield: Recipe makes 1 coffee cocktail

Ingredients:

• 12 ounces fresh brewed French Press Coffee

• 2 ounces Frangelico Hazelnut Liqueur

• 2 ounces RumChata, for topping

• 1 teaspoon granulated sugar, or preferred sweetener (optional)

• Whipped Cream, for topping (optional)

Directions:

Brew 12 ounces of of fresh coffee using your preferred coffee brewing method. For most hot coffee cocktails. I prefer brewing coffee using this French Press Coffee Recipe.

While your coffee is brewing, I gently warm up the hazelnut liqueur and granulated sugar in a small sauce pan on low heat to dissolve the sugar and bring the temperature of the liqueur up a bit so it does not lower the coffee’s temperature too much when added to the final drink. Make sure the liquid does not boil because you do not want to cook away the alcohol.

Add the hot brewed coffee to your waiting 16 ounce mug or glass. Then, add the warmed liqueur from the pan into the mug.

Slowly drizzle the RumChata around the perimeter of the cup and it should create a nice swirl effect. Add whipped cream of top if using. Enjoy!