Coffee Grog

The stronger the coffee, the more aromatic the grog and the less it is diluted by the cream.

Start with a small amount of sugar and adjust to taste later, as rum and cream accentuate sweetness differently.

Do not let it boil so the alcohol doesn't evaporate too much and the cream doesn't curdle.

Warm the glasses or mugs briefly with hot water first so the grog stays hot longer.

Lightly whip the cream and gently pour it over the back of a spoon so it sits nicely on top.