Coffee with Rum and Whipped Cream

Pharisäer

Created by Northern farmers as a way to disguise the consumption of too much rum from a strict pastor, this drink with the typical innocent dollop of whipped cream remains a favorite on cold windy afternoons at the coast.

  • ½ cup heavy cream
  • 2 cups freshly brewed strong, hot coffee
  • 2/3 cup golden rum

    • sugar

Whip the cream until soft peaks form. Divide the coffee and rum into 4 cups and add sugar to taste. Top with whipped cream and serve immediately. Do not stir – Pharisäer is sipped from underneath the whipped cream topping.

Source: Nadia Hassani: “Spoonfuls of Germany” (Hippocrene Books, 2004)