Leave it to Imbibe Magazine and their clever article entitled Brave New Buzz to turn me on to this zippy idea.
- 6 oz coffee (only use the good stuff - the stronger, the better)
- 1-2 T turbinado sugar
- 1.5 oz cachaça
- 1-2 oz milk
- cinnamon stick
Brew the coffee and sweeten to taste with the turbinado or raw sugar - do NOT substitute with white sugar as the rich caramel flavor is key. Let it chill completely before adding to a cocktail shaker - if not the ice will melt too quickly and dilute the drink. Add 1.5 oz cachaça (Brazilian rum) and milk to taste. Shake vigorously and pour over ice. Garnish with a cinnamon stick.
Now go forth and conquer coffee nation!