Rum Iced Mocha Coffee

- Combine 1 teaspoon cinnamon, 1 vanilla pod, 1/2 teaspoon ground cloves, 1/2 teaspoon allspice. Take 2- 1/2 cups of water and pour into ibrik coffee pot (or saucepan), bring it to the boil, add all spices and slowly boil for 5 minutes.
– Take 1 heaped teaspoon of cocoa powder (you can also use dark chocolate syrup or melt 2 small pieces of dark chocolate). Dissolve cocoa powder in 3 teaspoons of hot water.
– Take dissolved cocoa and 1/4 cup of aromatic rum and pour both into boiling spiced water.
– Remove coffee pot (or pan) with boiling spiced water from heat and immediately put in 1 1/2 heaped teaspoons of finely ground coffee. Stir quickly and leave to cool to about 40 Celsius (104 Fahrenheit) before pouring into a mug and chilling in a fridge.
– Measure 1 cup of cold milk per serving and pour into a mug.
– Once chilled remove mocha coffee mixture from the fridge and stir well. Pour coffee into mugs and add ice cubes (1 cup of coffee and 6 cubes per serving).
– Cut apricot halves halfway and decorate mugs. Add a long straw and enjoy your yummy iced mocha.