Prep 168 hrs
Cook 0 mins
If you're watching your waistline then don't try this recipe, well once a year is okay LOL! This is a drink from heaven!.... Because of the raw eggs, I advise not to serve this to the elderly due to Salmonella. This recipe will make 1 litre, but I really suggest to double the amount.
- Mix all ingredients in a blender until smooth.
- Pour into a very clean glass bottle.
- Refrigerate it for up to 7 days, the flavors will intensify the longer you leave it, believe me it won't last that long LOL!
YES! I bought rum cream on a cruise to Jamaica last year and fell in love! Unfortunately I couldn't find any place that sold it! So, I went ahead and gave this recipe a try. I was a little hesitant when I gave it a taste test right after blending all the ingredients, BUT after letting it sit for only a few hours in the fridge, I can now write a comment and give it 5 stars! No more having to drink Bailey's Irish Cream wishing it was Jamaican Rum Cream! Thank you so much for sharing!
First, I would like to thank Kitten for posting this recipe. I made some changes to this recipe and created a perfect replica of Jamaican Rum that my friend brings home to me every year when he goes home to visit. I did not use the eggs, I used light cream and I used 4 tablespoons of chocolate syrup. This was amazing. And look how much fat and calories I have saved us!!! If you thought you were sippin this down quick before...well you might want to triple this. Thanks for the inspiration Kitten!
HOLY COW!!! Is this fantastic! Reminds me of Jamaica. This is SO easy to make and so darn good. It will be a staple at all my parties and get togethers. I see my SIL next month and will have a bottle for her. Thanks for sharing this, I LOVE IT!!!