Caramel Coffee Cocktail
- 4 shots dark rum
- 4 cups hot coffee
- 1/2 cup Caramel Sauce, recipe follows
- 1/2 cup whipped cream, from Peach Mug Pie recipe
- Caramel Sauce:
- 3/4 cup sugar
- 3 tablespoons water
- 1/2 teaspoon lemon juice
- 1/2 cup heavy cream
Add 1 shot of rum and 2 tablespoons of caramel sauce to bottom of 4 heatproof glass mugs. Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.
Note: To make a kid friendly version, omit rum and substitute the coffee with milk.Caramel Sauce:
In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color carefully and slowly whisk in heavy cream. Remove from heat and let cool. Place in airtight container and store in refrigerator for up to 3 weeks.
Yield: 1 cup
Recipe courtesy of Sandra Lee