Chocolate-Caramel Rum Coffee Recipe

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Chocolate-Caramel Rum Coffee Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

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
Coffee beans, 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 coffee beans if desired. Yield: 8 servings.

Nutritional Facts 1 cup coffee with 1/4 cup coffee whipped cream equals 437 calories, 16 g fat (11 g saturated fat), 68 mg cholesterol, 166 mg sodium, 50 g carbohydrate, 0 fiber, 7 g protein.

Originally published as Chocolate-Caramel Rum Coffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p40