Coconut Cloud Coffee

1. 1

   In a saucepan, combine milk and coconut. Heat over medium-low heat, stirring occasionally, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.

2. 2

   In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.

3. 3

   Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.