Crema al rum giamaicana

Ingredienti

• 14 oz can sweetened condensed milk (store-bought or homemade)
• 1 cup spiced rum (I used Appleton Special Rum)
• 3 tablespoons chocolate syrup
• 2 tablespoons fresh-brewed black coffee (cooled)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup heavy cream (chilled) or half u0026 half

Preparazione

1. 1

   First, brew some black coffee and set it aside to cool down. You can use any type of coffee you like, but I recommend using a strong, black variety (no sugar or creamer)

2. 2

   Next, mix all of the ingredients except the heavy cream in a high-speed blender on a high setting for 15-30 seconds, or until the mixture is smooth and well-blended.

3. 3

   Add the heavy cream to the rum cream mixture in the blender and blend for an additional 10-15 seconds, until everything is well-combined and smooth. Be careful not to over-blend, as this can cause the cream to whip and result in a lumpy rum cream.

4. 4

   Pour the rum cream into a clean container with an airtight lid (you can even write the current date on the bottle to keep track of when you made it). Refrigerate the rum cream for at least an hour to allow the flavors to develop before serving.

5. 5

   When you're ready to serve the rum cream, shake it vigorously (the chocolate syrup tends to settle at the bottom) and serve chilled or over ice.