Cafe Cubano, or Cuban coffee, is a type of sweetened coffee enjoyed in Cuba where brown sugar is brewed with the coffee grounds.
I’ve taken this simple idea and embellished it by adding chocolate and rum; two other flavours I really enjoyed in Cuba and happen to complement coffee so well. Served as an Australian style iced coffee, with ice-cream and whipped cream, it becomes a rich yet refreshing dessert.
If you want something a little lighter you certainly could omit the ice-cream and cream and simply add ice cubes instead but please don’t use low or no fat milk; it has its place but not here!
I will be the first to admit that the presentation and the photo could be better. It was a very hot afternoon when I photographed this drink so I could use the excuse that it was melting too fast for an amateur such as myself to get a better photograph but the truth is I was just impatient. I’m just so greedy I didn’t want to wait! It was just the thing for a mid-afternoon pick-me-up.
What is your favourite cold sweet drink for a hot afternoon?
2 tbsp plus 1 tsp chocolate syrup*
2 tbsp (30ml) espresso coffee, chilled
2 tbsp (30ml) dark rum, Havana Club if you want to be authentic; I used Matusalem
3/4 cup full fat milk
2 small scoops vanilla ice-cream
Place 2 tbsp chocolate syrup, coffee and rum in a jug and blend until smooth. Add the milk and stir until combined.
Place 1 tsp of the chocolate syrup in the bottom of a tall glass. Add the ice-cream followed by the milk. Top with whipped cream and serve immediately.
* I made my own chocolate syrup by placing 3/4 cup caster sugar, 4 tbsp cocoa and 4 tbsp water in a small saucepan and heating and stirring until the sugar had dissolved and it was smooth. I made it the night before and placed it in a small jug to chill in the fridge. This quantity of syrup should be enough for about 4 drinks.