Calypso Coffee Recipes

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CALYPSO COFFEE



Calypso Coffee image

This coffee drink is one of my favorites. It has a light chocolate taste and is perfect for a cold winter day.

Provided by KELLYJEANGREER

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 3

1 fluid ounce rum
1 fluid ounce creme de cacao liqueur
8 fluid ounces hot brewed coffee

Steps:

  • Pour rum and liquor into a mug. Fill mug to the top with coffee.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 15.9 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 7.4 mg, Sugar 14.5 g

COFFEE CALYPSO



Coffee Calypso image

Make and share this Coffee Calypso recipe from Food.com.

Provided by lauralie41

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 tablespoons dark Creme de Cacao
1 teaspoon dark brown sugar
4 ounces hot coffee
2 tablespoons whipping cream
1/2 teaspoon instant coffee granules

Steps:

  • Into a mug pour creme de cacao then add sugar and coffee. Stir well.
  • Pouring the whipping cream slowly over the back of a teaspoon, float the cream on top of the coffee.
  • Sprinkle the coffee granules on top and serve immediately.

Nutrition Facts : Calories 123.4, Fat 11.1, SaturatedFat 6.9, Cholesterol 41.1, Sodium 15.2, Carbohydrate 5.5, Sugar 4.5, Protein 0.8

CALYPSO COFFEE



Calypso Coffee image

Number Of Ingredients 6

1 cup instant coffee
1 cup instant chocolate drink mix*
1/3 cup brown sugar packed
1/2 orange medium
water, boiling
1/2 cup whipped cream

Steps:

  • In a medium bowl, place coffee granules, chocolate drink mix and brown sugar. With a wire whisk or fork, stir mixture until well blended. Transfer mixture to a 1-quart jar.With a vegetable peeler, remove rind from orange. Place the rind in coffee mixture. Reserve orange for another use. Cover jar and shake to mix well. Store in a cool dry place for 48 hours or until orange rind is very dry, shaking once or twice a day. Remove rind when dry if desired.For each 6-ounce serving, place 2 tablespoons of the coffee mixture in a coffee cup. Add boiling water and stir. If desired, top with a spoonful of whipped cream.* Use drink mix which does not contain nonfat dry milk.

Nutrition Facts : Nutritional Facts Serves

CALYPSO COFFEE CAKE WITH BUTTER RUM GLAZE



Calypso Coffee Cake With Butter Rum Glaze image

Enjoy the flavors of the Caribbean in this Plantain-Coconut Streusel Cake with Butter Rum Glaze. This recipe was created for RSC#8, and I know you will enjoy it! To lower the fat content, you can substitute non-fat plain yogurt for the sour cream. Another popular substitution is bananas for the plantains, but if you do that you will definitely have a sweeter cake with a stronger banana flavor.

Provided by MsBindy

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup sweetened flaked coconut
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1 tablespoon flour
3/4 cup butter, softened
1/4 cup brown sugar, packed
1/2 cup white sugar
3 eggs
1 cup sour cream
1 1/2 cups plantains, cooked and mashed
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 tablespoon butter
1/4 cup brown sugar
1 tablespoon lime juice
1 tablespoon rum
confectioners' sugar

Steps:

  • Grease and flour a bundt pan; preheat oven to 350°F.
  • Peel the plantain(s) and slice (about 1/2 inch slices should be fine). Bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. Drain plantains and mash with a fork.
  • While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
  • In a large mixing bowl, cream the butter, brown sugar and white sugar together.
  • Add eggs, one at a time; then mix in sour cream and mashed plantains.
  • In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
  • Slowly add the dry ingredients to the wet ingredients, mixing until combined.
  • Pour about 1/2 the batter in to the prepared bundt pan. Sprinkle the streusel over the cake; finally, pour remaining batter over the struesel.
  • Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
  • Let cake cool in pan for 30 minutes.
  • While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
  • Reduce heat and simmer for 3-5 minutes.
  • Allow to cool slightly before adding rum.
  • Carefully invert cake onto plate.
  • While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
  • When cake is completely cool, dust with confectioners sugar.

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