| CATEGORY: Arts
Keoke Coffee
From Sunset Magazine
Serves 2
4 tablespoons Remy Martin Cognac brandy
4 tablespoons Kahlúa
4 tablespoons Hiram Walker Crème de Cacao
3 cups freshly brewed hot coffee
4 tablespoons whipped cream (optional)
3 cups freshly brewed hot coffee
4 tablespoons whipped cream (optional)
Preparation
Divide brandy, Kahlúa, and crème de cacao between two mugs. Add half of the coffee to each. Top with whipped cream if you like.
Grab the fudge recipe here > Mocha Almond Fudge.
