2 cups milk
1 1/3 cups flaked coconut
2 cups hot, strong, brewed coffee
1/4 cup imitation rum extract
Finely chopped toasted almonds
In a saucepan combine milk and coconut. Heat over medium-low heat, stir
, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.
In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.
Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately.
Makes 4 (1 cup) servings.