Zutaten für Rum Cream Liqueur
- 1 (14 ounce) can sweetened condensed milk
- 1 cup dark rum
- 2 cups heavy cream
- 2 large egg yolks
- Chocolate Syrup
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- cocoa powder (for garnish)
- coffee beans (for garnish)
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Zubereitung von Rum Cream Liqueur
- In a large bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until smooth and well combined.
- In a separate bowl, gently whisk the egg yolks until light and frothy.
- Slowly pour a small amount of the cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually add the remaining cream mixture, continuing to whisk until fully incorporated.
- Add the dark rum and rum extract, stirring gently to combine.
- Strain the mixture through a fine-mesh sieve into a clean container to remove any lumps or egg white strands.
- Pour the liqueur into sterilized bottles or jars. Seal tightly and refrigerate for at least 24 hours to allow the flavors to meld and the liqueur to chill. The longer it chills, the better it tastes!
- Serve chilled, optionally garnished with a sprinkle of cocoa powder or a few coffee beans.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
47g
Fat
25g
Carbs
4g
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Time To Make Course Main Ingredient Preparation Occasion For Large Groups Beverages Eggs Dairy 1 Day Or More Easy Beginner Cook Dinner Party Holiday Event Chocolate Cocktails Eggs Food Processor Blender Dietary Gifts Christmas Low Sodium Low In Something Brunch Equipment Small Appliance Number Of Servings
