Slow Cooker Spanish Coffee {Big Batch}
This Crockpot Spanish Coffee is a warm, boozy blend of coffee, Kahlua, and rum, served with a caramelized sugar rim for an extra-special finish.
Servings: 8
Ingredients
- 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
- Pour coffee, Kahlua, triple sec, and rum into the crockpot. Stir to combine.
- Cook on Low for 2 hours or until warmed through.
- While warming make your burned sugar rimmed cups by cutting a lemon slice then rubbing it onto the top of the cup.
- Dip the cup into the sugar.
- Using a kitchen torch, burn the sugar on the rim of the cup. Do not stay in one spot too long to prevent hot spots.
- Fill cups with hot coffee mixture then garnish with whipped cream and cinnamon.
- Notes:
- I used cream whipped to soft peaks but any whipped cream will dod.
- You can also use triple sec liqueur to have more kick your drink.liqueurs
- Be sure to use tempered glass and not over heat to create hot spots when burning the sugar. Not moving around enough while heating or using a thin glass can cause the glass to crack.
Nutrition
Calories: 419kcal | Carbohydrates: 58g | Protein: 0.2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 38mg | Fiber: 0.04g | Sugar: 56g | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.04mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
