Jamaican Rum Cream
14 ozcan sweetened condensed milk
1-1 1/4 camber rum (appleton's is what i use)
1 ccream or half and half
3 Tbspchocolate syrup
2 Tbspfresh brewed coffee
1 tspreal vanilla extract
1 tspcoconut extract
How to Make Jamaican Rum Cream
- Mix all ingredients in a blender and run on a low setting for a minute, just long enough to blend.
- Refrigerate for an hour for flavors to blend. Serve over ice, in coffee, over ice cream, or in any way one would use Irish cream. It has the same texture but not the bite of whiskey. Keeps for 2 weeks in the fridge, I'm told. It never stays around long enough at our house!