Coconut Rum Cream

Coconut Rum Cream

We loved drinking a little coconut rum cream in our morning coffee on vacation in Jamaica, but could never find it when we returned home. After looking up several recipes I decided to make some adjustments and came up with my own version. Add a little to your coffee or serve over ice as a cocktail.

Preparation Time
10 mins
Total Time
10 mins
Calories
95 Calories

Recipe Instructions

Step 1
Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
Step 2
Blend cooled chocolate mixture, sweetened condensed milk, rum, coffee granules, cinnamon, vanilla extract, and coconut extract together in a blender on high speed until smooth.
Coconut Rum Cream

Ingredients

  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • ½ teaspoon coconut extract
  • 4 teaspoons instant coffee granules
  • 1 cup dark rum
  • 1 (2.6 ounce) bar milk chocolate candy bar

Categories

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