Coffee Rum Whipped Cream Food

BUTTER-RUM COFFEE

Steps:

• To a coffee mug add butterscotch schnapps, rum, Irish cream and coffee. Top with whipped topping. Serve.

COFFEE WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.

CHOCOLATE-CARAMEL RUM COFFEE

Steps:

• 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.

CHOCOLATE RUM CAKE

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
• Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
• Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
• Shake out any excess crumbs and set aside.
• Sift together the flour, baking soda and salt, set aside.
• Melt chocolate in a small double boiler or microwave on low setting.
• Set aside to cool slightly.
• In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
• Add cold water to the 1 1/2 cup line.
• Add 1/2 cup of dark rum. Set aside to cool completely.
• In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
• Add the eggs one at a time, beating until smooth.
• Add chocolate and beat to mix well.
• Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
• Scrape the bowl with a spatula, and beat until smooth.
• Pour into pan, smooth the top to make level.
• Bake for 1 hour 10 minutes.
• Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
• Cool in the pan for 15 minutes, then cover with a rack and invert.
• Remove the pan.
• Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
• Leave the cake on the rack to cool.
• The cake can be served plain, or it is delicious with coffee flavored whipped cream.

RUM WHIPPED CREAM

Steps:

• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

COFFEE RUM WHIPPED CREAM

Steps:

• Place the espresso powder in a small bowl. Add the rum and stir until completely dissolved. Set aside. Whip the cream with an electric mixer until it begins to thicken. Gradually add the sugar. Add the espresso mixture and whip just until very soft peaks forms. Use immediately or refrigerate for up to 2 hours, stirring gently before serving.

SPICED RUM COFFEE

Steps:

• In each of four 8-ounce mugs combine 2 of the cloves, 1 strip of the rind, 1 1/2 teaspoons of the sugar, and 3 tablespoons (1 jigger) of the rum and let the mixture stand for 5 minutes. Divide the coffee, heated if necessary, among the mugs and stir the drinks until the sugar is dissolved. Top each drink with a dollop of the whipped cream and sprinkle the whipped cream with the nutmeg.

CHOCOLATE RUM ESPRESSO WHIPPED CREAM

Steps:

• Crush the chocolate covered coffee beans and set aside.
• Beat all ingredients in medium bowl to soft peaks.
• Cover and chill for up to 4 hours.
• Just before serving either fold the chocolate coffee bean bits into the whipped cream or sprinkle them on top of the whipped cream after it's on your dish or cup.