Fill a mug with freshly brewed coffee. Add sugar and rum extract and stir until dissolved. Beat the cream in a medium bowl until it's thick and airy, but still pourable, then transfer to a jug with a spout. Pour the cream over the back of a spoon right in the center of each mug. Dust with cocoa powder.
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Add ice to a tall glass. Pour in brewed coffee (cooled), milk, lavender syrup (homemade or store-bought), and heavy cream. Stir until smooth. Serve immediately.
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Combine sweetened condensed milk, cinnamon syrup, ground cinnamon, and milk in a mug. Mix with a spoon or milk frother. Once fully combined, fill the mug the rest of the way with a DIA drip coffee. We recommend La Chula, Suavecito, or Buena Suerte for a nightcap!
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Fill a glass halfway with ice cubes. Pour in the tonic water and cooled brewed coffee. Stir in brown sugar (or sweetener of choice) and a pinch of cinnamon. Top with freshly grated orange zest or orange peel twist.
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Combine honey, brown sugar, a few shakes of cinnamon, a sprinkle of salt, and warm milk in a mug. Mix thoroughly. Fill the cup the rest of the way with brewed coffee. If available, top with whipped cream and crushed graham crackers.
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