Chocolate-Caramel Rum Coffee Recipe

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Chocolate-Caramel Rum Coffee Recipe

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MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and coffee beans if desired. Yield: 8 servings.
Originally published as Chocolate-Caramel Rum Coffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p40

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