This coffee cocktail is a riot of bold
Caribbean flavors. A jug can be made up a couple of hours in advance,
then allowed to partially freeze, like a frozen margarita, before
topping with plenty of whipped cream.
Very strong coffee
50 ml Tequila (or white rum)
50 ml Malibu
100 ml Cream of coconut
2.5 ml Vanilla essence (extract)
350 ml Crushed ice
60 ml Whipped cream
Toasted coconut shavings, to decorate
In a blender, combine all the ingredients
and blend on high. Serve in tall wine glasses. Decorate with whipped cream, and top with
toasted coconut shavings.