Josh Smith
45 Cal.
- Joined
- Sep 24, 2010
- Messages
- 907
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1. Make coffee as outlined below.
2. Pour raw sugar (unseparated, NOT the fake brown stuff the molasses put back in) into your cup.
3. Add one finger of rum.
4. Pour coffee.
If you must make it white, use milk. I prefer to use the milk at home though as I don't commonly take it into the wilderness.
The rum does a couple things. First, it tastes good. Second, it cancels the acid just like creamer.
I've found that most of the alcohol evaporates (unless, of course, you pour enough to keep it from evaporating :thumbsup: ) when used with near-boiling coffee.
Josh
2. Pour raw sugar (unseparated, NOT the fake brown stuff the molasses put back in) into your cup.
3. Add one finger of rum.
4. Pour coffee.
If you must make it white, use milk. I prefer to use the milk at home though as I don't commonly take it into the wilderness.
The rum does a couple things. First, it tastes good. Second, it cancels the acid just like creamer.
I've found that most of the alcohol evaporates (unless, of course, you pour enough to keep it from evaporating :thumbsup: ) when used with near-boiling coffee.
Josh
