Instructions: * Note: Strong brewed coffee from espresso-roast beans is preferred for this recipe.

Combine the sugar, 3 1/2 cups water and the salt in a large saucepan. Bring the mixture to a boil over medium heat, and stir until the sugar dissolves completely. Whisk in the cocoa powder.

Remove the saucepan from the heat, stir in coffee, and allow mixture to cool slightly before adding the rum. Pour the mixture into a large stainless-steel mixing bowl, and chill for a few hours in the refrigerator.

Freeze mixture in an ice-cream maker, following manufacturers instructions; serve.

Cuisine: "Mexican"

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