Chocolate-Caramel Rum Coffee

• 2 cans (12 ounces each) evaporated milk
• 3/4 cup rum
• 1/2 cup chocolate syrup
• 1/2 cup caramel sundae syrup
• 1/4 cup packed brown sugar
• 4 cups hot brewed coffee
• 2 tablespoons coffee liqueur
• 1 cup heavy whipping cream
• 6 tablespoons confectioners' sugar
• 2 tablespoons coffee liqueur
• Instant espresso powder, optional

1. In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur.
2. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined.
3. Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.

milk, rum, chocolate syrup, caramel sundae syrup, brown sugar, coffee, coffee liqueur, heavy whipping cream, sugar, coffee liqueur, espresso powder

Taken from www.tasteofhome.com/recipes/chocolate-caramel-rum-coffee/ (may not work)