Coffee Calypso 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 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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