A rich, comforting boozy affogato with notes of tres leches, caramelized sugar, coffee, and toasted coconut 🍨🍰☕️🥥 The blend of aged rum, dark rum and aged agricole rhum contributes notes of caramelized sugar, molasses, custard, and stewed tropical fruits that combine with the bittersweet and toasted coconut flavors in the stout to create a strong counterpoint to the rich, creamy tres leches ice cream. Splashes of coffee and coconut liqueur and a dash of Blackstrap bitters help balance the booziness while also highlighting the flavors in the rums, ice cream, and coconut stout. A delicious after-dinner treat! Warm the following in a small sauce pan/pot: 1 oz Blended Aged Rum (Diplomatico Reserva Exclusiva, El Dorado 12 year, Doctor Bird all examples of good choices) .5 oz Dark Rum (Coruba makes my favorite, but Myers, Plantation Dark, etc will work) .5 oz Aged Agricole Rhum (Clement VSOP, Neisson Eleve Sous Bois are both good options; the well-aged Trois Rivieres pictured was a treat to myself) .25 oz Coffee Liqueur (Mr Black, St George Nola, Galliano Ristretto, etc) .25 oz Coconut Liqueur (Kalani) 1 dash Bittercube Blackstrap Bitters Heat on medium low until warm but not quite at simmer. Remove from heat and stir in .75 oz of Coconut Stout (Cellarmaker’s Baby Blammo is an excellent option) until incorporated Pour still warm mixture over a large scoop of Tres Leches ice cream (Haagen-Dazs here) in a chilled rocks glass. Enjoy! #weekendtiki #desserttiki