- 2 envelopes (1 ounce each) instant hot cocoa mix or 1/2 cup instant hot cocoa mix
- 3 cups hot brewed coffee
- 1/4 cup half-and-half cream
- 3/4 teaspoon rum extract
- 1/4 cup whipped topping
- Ground cinnamon, optional
- In a small saucepan, whisk together the cocoa mix, coffee, cream and rum extract until heated through and cocoa is dissolved. Pour into mugs. Garnish with whipped topping; sprinkle with cinnamon if desired. Yield: 2 servings.
Originally published as Winter Warmer in Quick Cooking January/February 2004, p12
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