I always associated rum with fruit-laden island drinks, or the ubiquitous rum ‘n coke, which holds zero appeal as I’ve no taste for coke. But coffee is a drink that I crave on a daily basis and spiking ice-cold coffee with a shot of rum, tempered by a dollop of sweetened condensed milk, feels downright summery. Summer afternoon, meet Iced Rum Coffee.
Chic Choc spiced Canadian rum, used here, is made with six indigenous plants that grow in Quebec’s Chic Choc mountains on the Gaspé peninsula. It’s infused with all kinds of mountain goodies you’ve never heard of: peppery green alder, pine forest spikenard, witherod berries, lovage root, wild angelica and sweet gale (aka bog myrtle).
Iced Rum Coffee
Place coffee and condensed milk in the refrigerator for a few hours to chill.
In a Vitamix or a blender, combine all ingredients and blend for 20 seconds. Serve immediately, or refrigerate and stir before serving. Makes 2 servings, unless you’re extra thirsty.
- I never heard of Erik Voskamp until I googled “rum quotes.” Thank him for “Time Flies When You’re Having RUM.”
- Once again my sister Julia Richardson tweaked this recipe into shape by suggesting the Vietnamese style of adding sweetened condensed milk to the Iced Rum Coffee. It has just the right type of sweetness to tie all the flavours together. And, I must confess, it was so refreshing, I happily drank both portions. Stop by for a sample if you wish, but give me time to chill the coffee.
- Disclaimer: Chic Choc Spiced Rum was sent to JC for review. The opinions expressed are genuine. The Rum Howler also has some opinions about Chic Choc Spiced Rum.
- Final Disclaimer: Drink responsibly. If you don’t, you may find you’re seeing upside down sculptures floating in the sky.