Tahitian Coffee
Melted ice cream forms a sweet, foamy top layer for this drink.
Recipe by Cooking Light December 2001
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12/23/2012
This was a fun holiday drink to serve in place of the expected mulled cider or cocoa. The bitter coffee and rum were a bit too strong for me with only 2 tablespoons ice cream per serving - I'd use 1/4 cup ice cream, or use whipped cream instead. Definitely add the cinnamon sticks; the longer they steep in the coffee mixture, the yummier this is.
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