“The Campus Martius Coffee is one the first drinks I added to the menu when I started working here a year ago,” says Larry Bienkowski, bar manager at Detroit’s Parc. Bienkowski combines hazelnut, cinnamon, and vanilla liqueurs with fresh-brewed coffee and homemade Rumchata whipped cream for a spirituous take on your morning joe.
¾ oz. Frangelico
¾ oz. Stoli Vanil vodka
¾ oz. RumChata
3 oz. fresh brewed dark roast coffee
1 dollop RumChata whipped cream
Chocolate-dipped biscotti for garnish
Rumchata Whipped Cream
4 Tbsp. confectioners’ sugar
2 oz. RumChata
1 cup heavy whipping cream
For the Rumchata whipped cream, combine all ingredients into a mixing bowl and stir with hand blender for five minutes or until mixture is light and fluffy. Layer Frangelico, Stoli vanilla vodka, and RumChata in a snifter, then slowly stir in coffee. Top with a dollop of RumChata whipped cream, and chocolate-dipped biscotti.