- 1 1/2 oz. Tobago Gold Chocolate Rum Cream
- 1 oz. Aged Anejo Rum
- 1/2 oz. Vanilla Syrup
- 12 Chocolate Mint Leaves or Regular Mint Leaves
- 2 dashes Aromatic Bitters
Garnish: Mint Sprig and freshly grated Cinnamon
Glassware: Julep Cup
- Bruise Mint Leaves and Vanilla Syrup in the bottom of the Julep Cup.
- Add Anejo Rum and Chocolate Rum Cream with frappe/crushed ice.
- Build and stir until Julep Cup frosts.