The resulting drink was very rich and flavorful. The warmth of the Flor de Caña 7 year old dark rum I used (as a substitute for Bacardi 8yr) really shone through and combined almost seamlessly with the bitters and vanilla. But after a few sips, I found the concoction a little on the strong side. I decided to add more hot milk, topping up the mug in increments, and finally settling on a total of 8 ounces (more than twice what the original recipe called for).
makes one drink
3-8 ounces milk (I used 8 ounces of 2 percent)
1.5 ounces dark rum (I used Flor de Caña Grand Reserve 7 Year Old)
1 drop aromatic cocktail bitters (I used Angostura)
1 drop vanilla extract
cane syrup, to taste (I substituted plain brown sugar)
grated cinnamon and/or nutmeg for sprinkling
