Dulce de leche cocktail
- December 2015
- Makes 3-4
- Hands-on time 10 min
You don’t often get more indulgent than dulce de leche… Apart from when it’s made in to a coconut rum cocktail. This recipe isn’t for the faint hearted.
- 100ml coconut rum (Koko Kanu if you can find it but Malibu works too)
- 100ml Bacardi
- 500ml whole milk
- 4 tbsp dulce de leche
- Put the coconut rum and Bacardi into a blender with the whole milk and dulce de leche (see tip). Blend for 2-3 minutes until frothy and well mixed. Either cover and chill for 4-6 hours or serve immediately, filling the glasses (or coconuts) with ice before pouring in the cocktail.
- If you’re making it ahead and the froth disappears, give it another pulse of the blender or a quick whisk before serving.
To get the marbled look of the drinks in the picture, add 2 tbsp of the dulce de leche to the blender, then drizzle the rest into the glasses once you’ve poured the cocktail over the ice. If you don’t have a blender, put the ingredients in a large bowl and use a stick blender instead.
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