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Chocolate-Caramel Rum Coffee

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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.

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