Cinnamon Roll Cocktail (Sandra Lee) |
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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Ingredients:
6 cups boiling water |
1/2 cup instant cinnamon-flavored cappuccino or coffee mix |
2 shots caramel liqueur |
2 shots vanilla rum |
2 shots cinnamon schnapps |
2 shots dark rum |
non-dairy whipped topping, for garnish |
cinnamon sticks, for garnish |
cinnamon sugar, for garnish |
Directions:
1. In a measuring cup, add boiling water to instant coffee. Stir until completely dissolved.
2. Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient. Stir in hot coffee mixture. Pour into individual mugs and top each with a dollop of non-dairy whipped topping, piped through a decorative tip. Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar. Serve warm.
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