Auntie Lin's Pluto Coffee
Submitted by ra
Spiked coffee cocktail with 151 rum, Irish cream liqueur, and a fresh whipped cream cap. A boozy after-dinner sipper for cold nights and grown-up gatherings.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
10 minPluto coffee is a hot boozy mug for cold-weather hosting, the kind of drink you make when you want guests to settle in and stay a while. The base is a freshly brewed flavored coffee, ideally a Swiss chocolate or chocolate mint blend, which carries the cocktail’s chocolate-and-cream profile without any added syrup work.
What makes this version stand out is the 151 rum. Most spiked coffees use whiskey or a moderate liqueur, but high-proof rum cuts straight through hot coffee and dairy without disappearing. A pour of Irish cream then rounds the edges and gives the drink that silky, slightly sweet body you want from an after-dinner sipper.
Finish with fresh whipped cream so it sits on top instead of dissolving, and a thin chocolate drizzle if you want to dress it up.
Chef Tips
- Grind your beans right before brewing. Pre-ground flavored coffee goes flat fast and the whole drink leans on that aroma.
- Warm your mug with hot water first and dump it before pouring. A cold mug kills the steam and makes the rum smell harsher.
- Whip the cream by hand to soft peaks. Stiff aerosol whipped cream collapses into the coffee almost immediately.
- Pour the rum first, then the coffee on top. The coffee’s heat releases the rum’s aroma right at the rim.
Variations
- Swap the 151 for spiced rum and skip the chocolate syrup for a warmer, less sweet drink.
- Use cold brew concentrate and ice for a Pluto iced coffee version in summer.
- Add a dash of cinnamon or a cinnamon stick stirrer for a Mexican-style twist.
Ingredients
Directions
Fresh grind the coffee. We use either the swiss chocolate or the chocolate mint coffee. Brew.
In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!).
Pour the hot coffee into the mug ¾ of the way up. Add the HagenDaz or Bailey’s Irish Cream. Stir.
Top with the fresh whipped cream and drizzle chocolate syrup if desired.
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