Rum Cream Liqueur

READY IN: 168hrs
Recipe by Kittencal@recipezazz

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.

Top Review by krey1202

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!

Ingredients Nutrition

  • 1 (300 g) can sweetened condensed milk
  • 1 12 cups rum (use white or amber, you can use less if desired, I like to use the 1-1/2 cups!)
  • 1 cup whipping cream
  • 2 eggs
  • 2 tablespoons chocolate syrup
  • 2 teaspoons vanilla

Directions

  1. Mix all ingredients in a blender until smooth.
  2. Pour into a very clean glass bottle.
  3. 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!
  4. DELICIOUS!

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