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.
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.
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