This recipe was created as a result of a coffee cocktail competition among students at the Florida International University Chaplin School of Hospitality & Tourism Management. Congratulations to the winning student, Zara Rudolph. Zara is currently a graduate student at the Champlin School of Hospitality and Tourism Management, studying her passion for food and beverage.

INGREDIENTS

2 oz Bacardi Spiced Rum
2 oz La Reserva De !TIERRA! Selection coffee
2 oz Marshmallow syrup
3.5 oz (1 bar) Dark chocolate
1 sleeve Graham crackers
2 oz Half & half

EQUIPMENT

Rocks glass
Glass mixing cup
Strainer
Stirring spoon
Frother
Carafe
Grater

PREPARATION

Step 1: Take a rocks glass, rim half the glass in marshmallow syrup and crushed graham crackers.

Step 2: Prepare the coffee and allow it to cool.

Step 3: In a glass mixing cup, add Bacardi spiced rum, coffee, and 1 oz of marshmallow syrup.

Step 4: Stir for 20 to 30 seconds.

Step 5: Strain the cocktail into the rimmed rocks glass, with or without an ice cube in the glass, depending on preference.

Step 6: To a carafe, add the half & half and 1 oz of marshmallow syrup. Use the frother for 30 seconds or until foamy.

Step 7: Pour the marshmallow foam to cover the top of the drink.

Step 8: Garnish with shaved chocolate.

Share images of your Campfire Cooler and tag us on Instagram at @lavazzausa with #LavazzaLove #LavazzaCoffee

COLLECTIONS

COFFEE

COFFEE MACHINES

ACCESSORIES

Campfire Cooler Coffeetail

INGREDIENTS

EQUIPMENT

PREPARATION

DELIVERY

Updates and promotions

Customer service

EVENTS

COLLECTIONS

COFFEE

COFFEE MACHINES

ACCESSORIES

Campfire Cooler Coffeetail

INGREDIENTS

EQUIPMENT

PREPARATION

Share this story on

DELIVERY

Updates and promotions

Customer service

EVENTS