Jingle Bell Java Caramel Rum Latte

Ingredients

• 4 oz. strong brewed or espresso brewed Jingle Bell Java
• 6 oz. milk of choice
• 1 oz. dark or light rum
• 1–2 Tbsp Cinnamon Rum Syrup*
• 1 Tbsp caramel sauce (plus extra for drizzling)
• Whipped cream for garnish (optional)

Instructions (Hot)

1. In a mug, combine Cinnamon Rum Syrup, rum, and Jingle Bell Java. Stir until combined.
2. Add caramel sauce to milk and warm over medium heat. Froth to combine.
3. Pour frothed caramel milk into the mug, stirring gently to blend the layers.
4. Top with whipped cream and an extra drizzle of caramel sauce if desired.

Enjoy Iced

1. Let brewed coffee cool completely.
2. In a shaker or glass, combine cooled coffee, rum, and syrup.
3. Fill a tall glass with ice, pour over the coffee mixture, add cold milk, and stir gently.

Cinnamon Rum Syrup

1. In a small saucepan, combine ¾ cup brown sugar, ½ cup water, and 1 cinnamon stick.
2. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Remove from heat and let steep until cool (the longer it steeps, the stronger the cinnamon flavor).
4. Remove the cinnamon stick and stir in 1 Tbsp rum. Store syrup in a jar in the refrigerator for up to 2 weeks.

Batch It!

To serve a crowd, multiply ingredients and combine everything (except toppings) in a carafe. Keep warm and let guests add whipped cream and caramel drizzle to their mugs.