Ingredients
Scale
- 2 ½ Cups Coffee, Fresh Brewed
- 3 Cups Kahlua
- 6 Ounces Triple Sec Syrup
- 6 Ounces Dark Rum
- Granulated Sugar for Dipping
- Lemon or Orange Slices
- Optional Toppings: Whipped Cream, Cinnamon or Nutmeg
Instructions
- Combine the brewed coffee, Kahlua, triple sec syrup, and dark rum in the slow cooker and stir well.
- Set the slow cooker to low and heat for about 2 hours until warmed through.
- Prepare your cups by cutting a slice of lemon and rubbing it along the rim of each cup.
- Dip the wet rim of the cup into granulated sugar to coat it.
- Use a kitchen torch to lightly burn the sugar on the rim without staying too long in one spot to avoid hot spots.
- Pour the hot coffee mixture into the prepared cups and garnish with optional whipped cream and a sprinkle of cinnamon.
Notes
Using whipped cream is recommended for topping, whipped to soft peaks works best.
Triple sec liqueur can be an alternative for an extra kick in the drink.
Be cautious with glass while burning sugar; ensure it is tempered.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Drinks
- Method: Slow Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg