It's cold outside and the howling wind doesn’t help things, but winter cocktails sure do! This one, in particular, has all kinds of warmth to it from the vanilla bean simmered in frothy hot milk laced with coconut to the spiced rum it’s spiked with!
- 3 oz. Spiced rum
- 1 1/2 whole milk
- 1/2 cup canned coconut milk
- 1 1/2 tsp coconut extract
- 1 vanilla bean
- Toasted coconut for garnish
- You will also need a frother.
Add 1 1/2 ounces of spiced rum to each of two mugs.
Add milk, coconut milk, and coconut extract to a small pot.
Slice vanilla bean lengthwise, scrape the paste out of the bean and add both paste and bean to the milk, bring to a simmer over medium heat and simmer for 2 to 3 minutes.
Remove from heat and remove the vanilla bean.
Use a frother to froth the milk for 1 minute, evenly pour milk mixture into the mugs, holding back the foam with a spoon and then spoofing it onto the top of the liquid.
Garnish with toasted coconut and serve immediately.