Coffee Rum Whipped Cream

1. 1

   Place the espresso powder in a small bowl.

2. 2

   Add the rum and stir until completely dissolved.

3. 3

   Set aside.

4. 4

   Whip the cream with an electric mixer until it begins to thicken.

5. 5

   Gradually add the sugar.

6. 6

   Add the espresso mixture and whip just until very soft peaks forms.

7. 7

   Use immediately or refrigerate for up to 2 hours, stirring gently before serving.

* Per serving · 4 servings · Values may vary.

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