Cinnamon Roll Cocktail
Recipe courtesy Sandra Lee
Show:Semi-Homemade Cooking with Sandra Lee
6 cups boiling water
1/2 cup instant cinnamon-flavored cappuccino or coffee mix
2 shots caramel liqueur
2 shots vanilla rum
2 shots cinnamon schnapps
2 shots dark rum
Non-dairy whipped topping, for garnish
Cinnamon sticks, for garnish
Cinnamon sugar, for garnish In a measuring cup, add boiling water to instant coffee. Stir until completely dissolved.
Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient. Stir in hot coffee mixture. Pour into individual mugs and top each with a dollop of non-dairy whipped topping, piped through a decorative tip. Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar. Serve warm.