Coconut Rum Cream

Coconut Rum Cream

by Alexander Ferrer 1 year ago
4 (1)
95 kcal
8.4 g carbs
Share recipe
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. 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. 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