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12 oz Fresh ground coffee, preferably chocolate mint, or .swiss chocolate
2 oz Or more 151 Rum
1 Large scoop whipped cream
1 oz HagenDaz Liqueur or Baileys Irish Cream
2 tb Chocolate syrup
Fresh grind the coffee. We use either the swiss chocolate or the chocolate mint coffee. Brew. In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey''s Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup over all.
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