Ingredients for 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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How to Make 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
Recipe Tags (Choose a tag and find related recipes!)
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
