Directions

1. 1. Spoon the sugar into four wine goblets or glass mugs and add the rum. Stir until dissolved.
2. 2. Put a spoon in the glass, then pour on the hot coffee. Stir again.
3. 3. Hold a cold teaspoon, rounded side up, over the top of the coffee, almost touching the surface, and slowly pour the cream over the batch of the spoon, so that it floats in a layer on top of the coffee.