Coconut Rum Cream
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Description
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.
Ingredients
- 1 cup heavy whipping cream
- 1 (2.6 ounce) bar milk chocolate candy bar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup dark rum
- 4 teaspoons instant coffee granules
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
Directions
- 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.
- 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.
Nutrition Facts
serving: 32 servings
calories: 95 kcal
carbohydrates: 8.4 g
protein: 1.2 g
saturated fat: 2.8 g
cholesterol: 14.9 mg
sodium: 19.9 mg
fiber: 0.1 g
sugar: 8 g
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