Chocolate-Caramel Rum Coffee

Name: Chocolate-Caramel Rum Coffee
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings.
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

This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just 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.

Nutrition Facts

1 cup coffee with 1/4 cup coffee whipped cream: 437 calories, 16g fat (11g saturated fat), 68mg cholesterol, 166mg sodium, 50g carbohydrate (43g sugars, 0 fiber), 7g protein.

Originally published as Holiday Chocolate Caramel Rum Coffee with Coffee Whipped Cream in Holiday & Celebrations Cookbook 2012