Rum Coffee Cream with OREO Base Cake

Rum infused with OREO Cookies is the basis for an adult beverage that puts a rich spin on modern nostalgia. The dark cocoa of OREO Cookies balance the rum’s inherent caramel notes. Topped with frothy OREO Creme Variegate and a sprinkle of OREO Cookie Pieces for an overall pleasing flavor profile without being overly sweet.



10 servings, 7.75 oz. each

  • OREO Infused Rum

  • 16 oz. rum
  • 4 oz. OREO Base Cake

  • OREO Cream Topping

  • 12 oz. heavy cream
  • 2 oz. OREO Base Cake
  • 25 oz. coffee liqueur
  • 20 oz. water
  • 5 tsp. OREO Base Cake

Nutrition per serving

Calories510 Total fat13 gSaturated fat8 gTrans fat0 gCholesterol40 mgSodium70 mgCarbohydrate36 gDietary fiber0 gProtein1 gVitamin A15 %DVVitamin C0 %DVCalcium2 %DVIron4 %DV
OREO Infused Rum:  

Combine ingredients; mix well. Let stand at room temperature overnight. Strain through chinois or fine mesh strainer; discard solids. Transfer rum to clean container.

OREO Cream Topping:  

Combine cream and OREO Base Cake; mix well. Let stand 10 min. Strain through chinois into clean bowl, pushing to extract all liquid; discard solids. Refrigerate until ready to use.

When ready to serve, whip cream in food processor or electric mixer 2 to 3 min. Mixture will be slightly thickened and very creamy, but no peaks will form. Refrigerate until ready to use.

For each serving:  

Combine 2 oz. OREO Infused Rum, 2.5 oz. coffee liqueur and 2 oz. water in a cocktail shaker. Shake well. Pour into a martini glass. Gently spoon 1-1/4 oz. OREO Cream Topping over mixture (about 1/4-inch thick). Sprinkle with 1/2 tsp. OREO Base Cake.

© Mondelēz International group