This decadent drink can stand alone as a final course or as a complement to dessert. Our family loves it for sipping in front of the fireplace. —Joyce Conway, Westerville, Ohio
Ingredients
- 2 cans (12 ounces each) evaporated milk
- 3/4 cup rum
- 1/2 cup chocolate syrup
- 1/2 cup caramel sundae syrup
- 1/4 cup packed brown sugar
- 4 cups hot brewed coffee
- 2 tablespoons coffee liqueur
- coffee whipped cream:
- 1 cup heavy whipping cream
- 6 tablespoons confectioners' sugar
- 2 tablespoons coffee liqueur
- Instant espresso powder, optional
Directions
- In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur.
- Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined.
- Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.
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