Venezuela Ice Coffee Topped with Rum Whipped Cream

[cs_content][cs_element_section _id=”1″ ][cs_element_layout_row _id=”2″ ][cs_element_layout_column _id=”3″ ][cs_element_headline _id=”4″ ][cs_content_seo]Venezuela Ice Coffee Topped with Rum Whipped Cream\n\n[/cs_content_seo][cs_element_gap _id=”5″ ][cs_element_text _id=”6″ ][cs_content_seo]Recipe created by Lisa Ricord\n\n[/cs_content_seo][cs_element_text _id=”7″ ][cs_content_seo]Sharing is caring\n\n[/cs_content_seo][cs_element_gap _id=”8″ ][cs_element_layout_row_2 _id=”9″ ][cs_element_layout_column_2 _id=”10″ ][cs_element_gap _id=”11″ ][/cs_element_layout_column_2][/cs_element_layout_row_2][cs_element_gap _id=”12″ ][cs_element_text _id=”13″ ][cs_content_seo]You will need a bag of Venezuela coffee, a bottle of Diplomatico Rum Reserva Exlusiva, heavy whipping cream, vanilla extract, powdered sugar, whip cream canister with charger and ice.\n\n[/cs_content_seo][cs_element_gap _id=”14″ ][cs_element_headline _id=”15″ ][cs_content_seo]Ingredients\n\n[/cs_content_seo][cs_element_gap _id=”16″ ][cs_element_text _id=”17″ ][cs_content_seo]12 oz. Brewed and Chilled Venezuela Coffee
2 oz. Diplomatico Rum Reserva Exlusiva
14 oz. tumbler to go cup or tall glass with straw

For Rum Whipped Cream

1 pint Whipping Cream
1/2 tsp Vanilla Extract
1/4 cup Powdered Sugar
1  1/2 tbsp. Diplomatico Rum
1 pint Whip Cream Canister with charger
\n\n[/cs_content_seo][cs_element_gap _id=”18″ ][cs_element_headline _id=”19″ ][cs_content_seo]Directions\n\n[/cs_content_seo][cs_element_gap _id=”20″ ][cs_element_text _id=”21″ ][cs_content_seo]Fill tall glass half way with ice.
Poor in Rum and Coffee.
Fill canister with cream, vanilla, powdered sugar, rum and mix well.
Add rum whipped cream on top of coffee.

For non-alcohol version:

Remove rum from coffee.
Replace rum with 2 drops of Amoretti Tahitian Vanilla “European Style” water soluble.
Remove rum whipped cream with no replacement.
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