It’s not always easy to find a good bottle of Rum Cream to use when making a Hummingbird Cocktail , or just to sip over ice or to add to a cup of coffee, so if you find yourself coming up short when you need it the most, why not try making some of your own? Here is a basic recipe to use – but feel free to make it your own by adding more or less of the spices or different spices (nutmeg?) or substituting a little caramel for some of the chocolate syrup, or melting some good dark chocolate instead of using chocolate syrup. Mmmm…just imagine the possibilities…
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Homemade Rum Cream
Ingredients
- 1 can Sweetened Condensed Milk
- 1 1/4 c. Amber or Gold Rum
- 1 c. Heavy Cream
- 2 Tbs. Chocolate Syrup
- 2 Tbs. Freshly Brewed Coffee
- 1/2 tsp. Vanilla Extract
- 1/4 tsp. Coconut Extract
Instructions
- Add all ingredients to a blender and mix at high speed for a few minutes until blended and smooth.
- Serve over ice or in coffee or store in tightly covered container in refrigerator for up to two weeks.
Yummy