Indulge in a symphony of flavors with our chocolate caramel rum coffee recipe, a decadent treat that combines the rich notes of chocolate with the sweetness of caramel and the warmth of rum. Experience the perfect balance of flavors as the rich chocolate and smooth caramel harmoniously blend with the aromatic rum, creating a sip that tantalizes your taste buds. Prepared with freshly brewed coffee as the base, this recipe elevates your morning routine or serves as an exceptional after-dinner delight. Let's embark on a culinary journey to discover the perfect chocolate caramel rum coffee recipe, leaving you with an unforgettable taste experience.
Here are our top 9 tried and tested recipes!
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
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 437 calories, Fat 16g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 166mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.
CARAMEL COFFEE COCKTAIL
Steps:
- 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.
- 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.
- In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
- In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for another use.
- Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.
COFFEE CARAMELS WITH DARK CHOCOLATE
Provided by Food Network
Categories dessert
Time 9h25m
Yield about 6 1/2 dozen pieces
Number Of Ingredients 11
Steps:
- Lightly spray the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang; lightly spray the parchment with cooking spray. Set aside. Prepare a large heatproof bowl of cold water that will accommodate the bottom of a large heavy saucepan.
- Place the cream, granulated sugar, corn syrup, brown sugar, butter and espresso powder in a large, heavy saucepan. Bring the mixture to a light boil over medium-high heat, stirring until the sugars have dissolved and the butter is melted. Reduce the heat to medium and cook, stirring occasionally, until the caramel is thick and bubbling and reaches a temperature of 245 degrees F on a candy thermometer.
- Remove the saucepan from the heat and immediately stir in the vanilla and salt. Cool the caramel to room temperature by placing the bottom of the pan in the prepared water bath.
- Pour the caramel into the prepared baking pan and let stand, uncovered, until set, at least 8 hours.
- Lift the caramel out of the pan using the parchment overhang, and slice into 1-inch cubes.
- To finish, dip the bottom half of each caramel into the melted chocolate. Top with cookie crumbles. Set aside until set, about 30 minutes
COFFEE AND CHOCOLATE PARIS-BREST WITH WARM CARAMEL SAUCE
Categories Chocolate Dairy Egg Nut Dessert Bake Freeze/Chill Anniversary Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 27
Steps:
- For Sauce:
- Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown, occasionally washing down sides of pan with wet pastry brush, about 9 minutes. Add cream (mixture will bubble up). Reduce heat to very low. Stir until caramel dissolves completely and mixture is smooth. Add butter, chocolate and espresso powder and stir until smooth. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
- For Filling:
- Whisk sugar and yolks in medium bowl until thick, about 1 minute. Add flour and beat until well blended. Combine half and half and espresso powder in heavy medium saucepan. Scrape in vanilla seeds; add pod. Bring just to simmer over medium heat. Gradually whisk hot half and half mixture into egg mixture. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Pour mixture into medium bowl. Remove vanilla pod. Add chocolate and whisk until smooth. Press plastic wrap directly on surface of filling to prevent skin from forming; cool completely.
- Whisk filling until smooth. Beat chilled whipping cream in another medium bowl until stiff peaks form. Fold whipped cream into filling in 2 additions. Cover and chill at least 2 hours. (Can be prepared 8 hours ahead.)
- For Pastry:
- Position rack in center of oven and preheat to 425°F. Stack 2 cookie sheets. Line top cookie sheet with parchment. Trace 8 1/2-inch-diameter circle on parchment, using cake pan as guide. Turn parchment over. Butter circle lightly and dust with flour.
- Combine milk, butter, sugar, espresso powder and salt in heavy medium saucepan. Bring just to boil over medium heat, stirring until butter melts and sugar dissolves. Add flour and cook 3 minutes, stirring vigorously with wooden spoon (mixture will form ball). Remove from heat. Make well in center of dough. Break 1 egg into well. Using wooden spoon, beat rapidly until egg is incorporated and dough is smooth, about 1 minute. Repeat with second egg. Beat third egg to blend in small bowl. Reserve 1 tablespoon egg for glaze. Add remaining beaten egg to dough and beat until smooth.
- Fit pastry bag with 3/4-inch star tip (no. 7). Transfer warm dough to bag. Pipe 3/4-inch-wide ring over traced circle on parchment. Pipe second ring inside first, making certain batter adheres to inside of first ring. Pipe third ring atop center of first two rings. Brush lightly with reserved egg glaze. Sprinkle with sliced almonds.
- Bake pastry 2 minutes. Reduce oven temperature to 375°F. and bake until pastry is golden brown and firm to touch, about 40 minutes longer. Turn off heat. Leave pastry in oven 5 minutes. Remove from oven. Carefully remove pastry from parchment. Using serrated knife, cut pastry in half horizontally. Arrange cut sides up on rack (pastry will appear moist and slightly doughy inside). Cool completely.
- Fit clean pastry bag with 3/4-inch (no. 7) star tip. Transfer filling to bag. Place pastry bottom on platter. Pipe filling into pastry in large circular mounds. Set top of pastry over filling. Dust lightly with powered sugar. Gently heat sauce in heavy small saucepan. Mix in rum. Using serrated knife, cut pastry into wedges. Serve, passing sauce separately.
CARAMEL CHOCOLATE COFFEE
Make and share this Caramel Chocolate Coffee recipe from Food.com.
Provided by diner524
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Stir together.
- Serve hot.
Nutrition Facts : Calories 168.9, Fat 1.8, SaturatedFat 0.8, Cholesterol 0.6, Sodium 209.5, Carbohydrate 38.2, Fiber 0.9, Sugar 6.5, Protein 1.7
WARM CHOCOLATE-CARAMEL COFFEE
There's nothing like a hot chocolate or coffee to make you feel warm inside. This recipe combines them both plus has a dollop of rich caramel ice cream.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Place flavored instant coffee in cup or mug. Stir in hot milk until instant coffee is completely dissolved.
- Add toppings; stir until well blended.
- Top with thawed COOL WHIP Whipped Topping, if desired. Serve immediately.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 40 g, Protein 10 g
CARAMEL-RUM FUDGE
Spike traditional caramel fudge with a touch of dark rum for a grownup dessert that will be a hit during the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 9
Steps:
- Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
- In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
- In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
- Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 66 g, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 120 mg
JAMAICA COFFEE
The perfect coffee drink after a meal.
Provided by CHEF FILIP
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 9.2 g, Cholesterol 4.6 mg, Fat 1.5 g, Fiber 0 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 14.8 mg, Sugar 8.9 g
CARAMEL COFFEE
Make and share this Caramel Coffee recipe from Food.com.
Provided by Cindi M Bauer
Categories Beverages
Time 1m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place coffee inside paper filled (brewing) basket.
- Adjust basket to fit coffee maker.
- Pour the 4-1/2 cups cold water inside coffee maker.
- Add the caramel topping to the coffee pot.
- Return coffee pot to coffee maker.
- Start brewing the coffee; when completed; stir until well mixed.
- Pour into coffee cups, or mugs.
- Add a large dollop of Cool Whip to each cup.
- Sprinkle on bits of chocolate toffee bits, or the English toffee bits.
- Makes 6 servings (Six 3/4 cups coffee each).
- Note: You can top your coffee off with regular Cool Whip, but I prefer the French Vanilla Cool Whip.
Nutrition Facts : Calories 69.1, Cholesterol 0.3, Sodium 99, Carbohydrate 18.1, Fiber 0.2, Protein 0.4
Tips:
- Use good quality chocolate and coffee. This will make a big difference in the overall flavor of the drink.
- Don't overcook the chocolate. Overcooked chocolate will be grainy and lack flavor.
- Use a good quality rum. A dark rum will add a rich, complex flavor to the drink.
- Garnish with whipped cream, chocolate shavings, or a cinnamon stick. This will add a touch of elegance and make the drink more festive.
- Experiment with different flavor combinations. You can use different types of chocolate, coffee, and rum to create unique and delicious drinks.
Conclusion:
Chocolate Caramel Rum Coffee is a delicious and easy-to-make drink that is perfect for any occasion. With its rich chocolate flavor, sweet caramel notes, and a hint of rum, this drink is sure to please everyone. So next time you're looking for a special treat, give Chocolate Caramel Rum Coffee a try.
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