Coconut Liqueur Coffee
Coffee and coconut combine in this exotic hot drink. Fill your kitchen with intoxicating coffee aromas and snuggle up with a glass on any winters night. Quick and easy to prepare. Perfect for rounding off Valentine's Day.
Servings: 2 Drinks
Ingredients
- 400 ml Freshly brewed coffee
- 40 ml Coconut rum liqueur (I used Malibu)
- 40 ml Kahlúa
- Brown sugar (optional, to taste)
- 5 tablespoon Heavy cream
- 1 teaspoon Coconut flakes
Instructions
- Begin by lightly toasting the coconut in a preheated oven for 5 minutes until turning golden brown (180°C/ 350°F). Set aside
- Meanwhile warm two glass mugs
- Divide the Kahlúa and coconut liqueur between the mugs
- Pour the freshly brewed coffee over the liqueurs. Stir in the sugar if using
- Gently whip the cream until it just begins to thicken and has a few bubbles. Create the cream float by gently pouring the cream on the top of the coffee over the back of a spoon
- Top with the toasted coconut & serve immediately