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Brazilian Coffee Cocktail

Two kinds of rum add depth to this icy coffee cocktail. The flavor is somewhere between coffee ice cream and a Black Russian... So refreshing to sip while watching the summer stars come out. This recipe is meant for readers over 21. Drink responsibly.
Course Beverage - Cocktail
Cuisine South American
Keyword Coffee, Eagle Brand, Rum
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 423kcal
Author Marye Audet

Ingredients

  • ΒΌ cup espresso , chilled
  • 3 ounces dark rum
  • 1 ounce coconut rum
  • 2 1/2 tablespoons sweetened condensed milk plus a tablespoon for the rims
  • coffee ice cubes , freeze cold coffee in ice cube trays
  • 2 tablespoons ground espresso beans for the rims of the glasses
  • 1/2 teaspoon cinnamon

Instructions

  • Place 1 tablespoon of the sweetened condensed milk on a saucer.
  • Place the ground espresso and cinnamon on another saucer - mix well.
  • Dip the rims of the glasses into the sweetened condensed milk then roll in the ground espresso beans.
  • Set aside.
  • Combine the espresso, both rums, remaining sweetened condensed milk, and the coffee ice cubes in a shaker.
  • Shake well.
  • Divide the cocktail between the two glasses.
  • Add more coffee ice cubes as needed.

Notes

Make this a Brazillian Coffee Mocktail by leaving out the rum and adding espresso in its place. Top with whipped cream and espresso dust.

Nutrition

Calories: 423kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 65mg | Potassium: 185mg | Sugar: 27g | Vitamin A: 2.7% | Vitamin C: 1.6% | Calcium: 14.2%