Iced Lava Java

Iced Lava Java is cozying up to a nice piece by Dirk Yates, from the Lana Pua collection

Starshine and Sunshine both enjoy a nice stiff coffee rum drink.  It is with great sadness that we admit these are very hard to find in even some of the best tiki bars.  But we will not be defeated.  Iced Lava Java is a relatively simple and intoxicating coffee drink that makes any Sunday with the paper that much more enjoyable.  For best results and flavor you do want to use espresso, but a strongly brewed French or dark roast drip coffee will do the trick as well.  

Iced Lava Java

4 ounces Espresso

1 ounce Coffee Bean infused Rum* (A silver Jamaican rum such as Appleton or J Wray and Nephew)

1 ounce Amarula Cream Liquor

.5 ounce Tia Maria

.5 ounce cream (optional)

Pour all over ice in your favorite tiki mug or coffee mug.  Stir and enjoy.  Get fancy with whip cream if you like but certainly net necessary.  

*Coffee Infused Rum

750 ml Rum (10 Cane is recommended)

1/2 cup dark roast expresso beans or French roast

Crack open espresso beans using a mortar and pestle or with the back of a large spoon in a bowl.  Do NOT use ground coffee or pulverize your beans.  In order to get all the flavor and oil from the beans it is key to get them as fresh as possible and only crack them open.  Soak cracked beans in rum for 24 to 48 hours, tipping bottle over a few times each day.  Strain rum through a coffee filter to remove the beans.  Store infused rum in a bottle.