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