Kahlua And Rum Coffee Recipe

Indulge in this decadent Kahlua and Rum Coffee recipe – a simple yet sophisticated coffee cocktail perfect for a cozy night in or a special occasion. Elevate your at-home coffee experience with just a few simple steps and ingredients. Learn how to create the perfect creamy, boozy coffee treat!

Prep Time 2 mins
Cook Time 5 mins
Calories 152.2 kcal
Protein 0g
Rating Be the first
Kahlua And Rum Coffee 37

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Kahlua And Rum Coffee

  • 1 teaspoon granulated sugar
  • 1 1/2 ounces (45ml) dark rum
  • 1 ounce (30ml) Kahlua coffee liqueur
  • 1-2 ounces (30-60ml) whipped cream

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How to Make Kahlua And Rum Coffee

  1. Moisten the top edge of a coffee mug (approximately 8 oz) with 1/2 teaspoon of dark rum.
  2. Place 1 teaspoon of granulated sugar on a small plate. Dip the moistened rim of the mug into the sugar to coat.
  3. Add 1 ounce (30ml) of dark rum and 1 ounce (30ml) of Kahlua to the mug.
  4. Gently stir the rum and Kahlua to combine.
  5. Add 6 ounces (177ml) of freshly brewed hot coffee to the mug.
  6. Stir quickly to mix the coffee with the rum and Kahlua.
  7. Top with 1-2 ounces (30-60ml) of whipped cream.
  8. Enjoy immediately! The whipped cream helps to retain the delicious aroma and flavor.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

36g

Fat

0g

Carbs

3g

Frequently Asked Questions

How long does it take to make Kahlua And Rum Coffee?

Kahlua And Rum Coffee takes about 7 minutes from start to finish — roughly 2 minutes to prepare and 5 minutes to cook.

How many calories are in Kahlua And Rum Coffee?

Kahlua And Rum Coffee has approximately 152.2 calories per serving, with about 0 g protein, 3 g carbohydrates and 0 g fat.

What ingredients do I need for Kahlua And Rum Coffee?

The key ingredients for Kahlua And Rum Coffee are Sugar, Rum, Kahlua, Whipped Cream. See the full list with measurements above.

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