The creamy coconut from the Rum Chata combined with the coffee and chocolate creates an amazing tall iced cocktail. This version combines ideas from multiple variations. If you don't want the drink quite as strong, omit the vodka, it'll still taste just great.
The stronger you make the coffee, the more that flavor will come through. You can also add a dash of coffee extract to really punch out that flavor.
3 Parts Rum Chata
1 Part Vodka
1 Tsp Vanilla (see note below)
1/2 Part Chocolate Liqueur
5 oz. (or more) strong coffee to taste
Add ice to a tall glass, then rim the inside with some chocolate syrup.
Add ice to a cocktail shaker
Add the rest of the ingredients to the shaker
Shake well for at least 10 seconds
Pour into the prepared glass.
I highly recommend Neilsen Massey Vanilla. It's expensive but the flavor is much more intense than cheap vanilla extract.
They also make a coffee extract if you to add a dash of that.
The use of large ice cubes made specially for cocktail drinks means less water melt into your drink.
I use this model to make large spheres.
I use something like this to make large cubes.
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