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Nutty Coconut Coffee | Gay Lea
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Photo for - Nutty Coconut Coffee

Nutty Coconut Coffee

Real coconut whipped cream gives a uniquely delicious flavour to this after dinner drink.

  • Yields: 2

Ingredients

  • 2 cups (500mL) freshly brewed dark roast coffee
  • 2 oz (60mL) coconut flavoured rum
  • 2 oz (60mL) Frangelico or another hazelnut liqueur
  • GAY LEA - Coconut Whipped Topping
  • ground cinnamon

Instructions

  1. Stir coffee with rum and liqueur. Pour into two dessert coffee mugs. Top with a generous amount of coconut whipped cream. Sprinkle with ground cinnamon and serve immediately.

Tips:

  • For a non-alcoholic (mocktail) version, replace the rum and liqueur with 2 tbsp (30 mL) chocolate syrup and 1 tsp (5 mL) each hazelnut and coconut extracts.
  • Hot chocolate can be used instead of the coffee. If making the mocktail version, omit the chocolate syrup.
Photo of - Nutty Coconut Coffee

Ingredients

  • 2 cups (500mL) freshly brewed dark roast coffee
  • 2 oz (60mL) coconut flavoured rum
  • 2 oz (60mL) Frangelico or another hazelnut liqueur
  • GAY LEA - Coconut Whipped Topping
  • ground cinnamon

Products Used

GAY LEA - Coconut Whipped Topping Photo of - GAY LEA - Coconut Whipped Topping