Coffee and rum, two of my loves combined for this simple Christmas Coffee Rum Cocktail for day two of Hawaiian Drinkmas. There are a lot of photos for this cocktail because I included some step by steps and I was having way too much fun photographing them. Thanks to Koloa Rum Company for sending me a bottle of their Kaua’i Coffee rum to make these cocktails!
When I first got to sample the Koloa Kaua’i coffee rum I was so blown away at how good it was I wanted to keep my bottle and never use for fear that it would one day be empty and I wouldn’t have anymore. I wanted to savor it that much. It is made with Kauai grown coffee as well as the hawaiian sugar cane based rum. It is smooth and so good. I adore Hawaiian coffee and we all know by now how much I love rum so the combo of the two had and has me head over heels. It is so good to sip on its own. Or to make into fun coffee rum cocktails.
The bottle alone is gorgeous and I love the Hawaiian island chain on the seal around the top. I was shopping at Cost Plus World Market the other day and spied their black and gold bar set and I knew I had to get them to match the Koloa Kaua’i Coffee rum bottle. They were made for each other. I don’t normally do a lot of step by step photos on my blog but for this cocktail I decided to take a few because this rum deserves all the love and attention it can get. Plus I had fun at some tropical art for the top of the cocktails inspired by some latte art I have seen online before and always wanted to attempt it.
I measure out the ingredients for the coffee rum cocktail separately before adding to a shaker full of ice. You can also make this a hot cocktail if desired. It works well both hot and chilled.
Have the sweetened condensed milk at room temperature for the chilled cocktail, it will be easier to shake and pour since it is a thicker syrupy liquid to begin with.
You want the glasses about 3/4 of the way filled so your drink isn’t mostly whipped cream. Although that isn’t a bad thing. I know my kids would love it if I have them a cup 100% full of whipped cream.
And now time for my latte inspired cocoa powder art.
I used card stock and traced around the rim of the glasses then added tabs. I traced a palm tree cookie cutter I had for one and I printed out a pineapple outline I found online for the other since my pineapple cookie cutters are bigger than the diameter of the glasses and wouldn’t work for my stencils. Carefully cut out the shapes inside the circle and place gently on top of the drink.
Dust with cocoa powder and carefully lift off the stencil. You don’t want too much of the cream sticking to the stencil or cocoa powder spilling onto the cream, messing up the shape.
And voila!! The possibilities are endless with the shapes you can use, I went with a palm tree and pineapple to keep with the Hawaiian theme of these coffee rum cocktails.
I kept the recipe for these coffee rum cocktails simple because I know when I am making drinks at home, as are probably most of you, you have a relatively simple bar set up and no need for a ton of obscure ingredients that you only use for one cocktail once a year if that. I save the fancy complex cocktails for professional mixologists and bartenders to make when I go out for a drink and at home keep things simple.
I love the coupe glasses for these coffee rum cocktails. I have have yet to drink champagne out of them, only made mixed cocktails with them. I found the ones I used for these drinks I believe at Crate and Barrel online. You can use martini glasses too if you don’t have the coupe. As long as it’s a wide round glass so you have room for the cocoa powder art.
- 6 ounces Coffee
- 3 ounces Coffee Rum
- 4 ounces Sweetened Condensed Milk
- ⅔-3/4 C Heavy Whipping Cream
- 2 Tbsp Sugar ( powdered or granulated)
- Cocoa powder - I used Valrhona since it is Christmas time and the best time to bust out the good stuff. Any cocoa powder will work
- In a cocktail shaker full of ice combine the coffee, rum and milk and shake well. Divide between two coupe or martini glasses. For a hot cocktail simmer the coffee and sweetened condensed milk together for about 5 minutes stirring well, remove from heat and add to the cocktail shaker, then add the rum and shake then pour into glasses.
- Whip the heavy cream and sugar until soft peaks form. Spoon into the cocktails smoothing out the tops. Work quickly for a hot cocktail since the cream will start to melt into the drink.
- Place stencils over the top of the glasses and dust with cocoa powder. Gently lift the stencils. Serve immediately.
Christmas Coffee Rum Cocktails. These would be perfect for any time of the day on Christmas. Coffee and rum for breakfast is totally acceptable when opening presents and still in jammies. They are also great for an after dinner sipper. Either way you make them, hot or cold, for breakfast or dinner, I know you will all fall in love with the Koloa Kaua’i coffee rum as I have! Aloha!!