A combo of iced coffee, cream of coconut and coffee liqueur topped with whipped cream to make it snowy white.
- 2 ounces Kahlúa
- 1 ounce Coco Reál
- 1 ounce Trader Tiki Orgeat
- 4 ounces fresh coffee
- Whipped cream, rosemary sprig, for garnish
- Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
- Strain into a tall bamboo glass filled with ice. Garnish with whipped cream and a fresh rosemary sprig.