I'm definitely going for molasses flavor and not rum. I love putting a teaspoon of blackstrap in my coffee in the mornings. My goal is to get a smooth, velvety, chocolatey flavor and feel. After reading here and a few other places, this is the recipe I've come up with. Any adjustments you'd recommend?
3 Gal. Cold brew coffee
16oz dark chocolate
2 cinnamon sticks
2lbs Demerara Sugar
Simmer 1 gal. water for 30 min. Add cinnamon and sugar at 30min, chocolate at 15min, molasses at 10min. Pour syrup into cold brew and cool to 70*. Add cool water to bring to 5 gal. Pitch yeast.
My plan is to let it age at least six months or so to mellow out the molasses.