Life is short, wear tropical shirts. – Marc Lampe
Had a hard day? Think it must be Thursday but it’s only Tuesday? Not looking forward to tomorrow? Then this is my gift to you.
Kick back with this recipe for amber rum with tropical tastes. I found some rum hanging around and decided it was time to go. The recipe I thought of first was Maple Rum Cream, but opted for something a bit more Carribbean. Coconut, pineapple and allspice were good candidates for a concoction.
This is very easy and fast to make, and smooth to the taste. It’s nice, and creamy, and not too alcoholic. A nice way to relax mid week, or any time.
The Maple Rum Cream is on my hit list for the weekend. I didn’t use all the rum… I’m also on the hunt for a boozy sarsparilla.
Tropical Rum Cream
Makes about 1 L
300 ml can sweetened condensed milk
2 eggs, or egg substitute
1 cup amber rum
1/2 cup coffee cream
1 cup coconut milk
1/2 cup pineapple juice
1/4 tsp allspice
1/2 tsp vanilla extract
Combine all ingredients in blender or food processor. Whirl at high speed until well blended and smooth. Serve immediately over ice. Or cover tightly and store in refrigerator up to 1 week. Shake or stir before serving.
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Questions? Comments? Derogatory remarks?