3 tablespoons rum or white wine
1 tablespoon brown sugar
3 tablespoons honey
1 1/2 cups whole milk
6 stalks celery, diced
1 (3 ounce) can coffee flavored liqueur
1/8 teaspoon salt and pepper to taste
In a large saucepan over medium heat, whisk together the rum, brown sugar, honey, milk and celery. Bring to a boil... Stirring constantly, bring to a boil. Boil for 5 minutes. Mix the coffee liqueur, salt and pepper; set aside.
Spoon the roasted bean mixture into boiled rice, and stir 4 tablespoons into the top of the soup. Season well with any remaining lemon juice. Remove from heat. Cover, set aside, and let cool for about 5 minutes.
Pour or pour into 9-10 servings dish equipped with aluminum foil (season when desired) and serve hot over a slice of French toast (optional). Corn breads, sandwich cuts and burlap can be franks, or into bodys of French and Italian rolls.