Ingredients
2 cans (12 ounces each) evaporated milk3/4 cup rum1/2 cup chocolate syrup1/2 cup caramel sundae syrup1/4 cup packed brown sugar4 cups hot brewed coffee2 tablespoons coffee liqueurCOFFEE WHIPPED CREAM:1 cup heavy whipping cream6 tablespoons confectioners’ sugar2 tablespoons coffee liqueurInstant espresso powder, optional
Preparation
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.
