Saturday, December 24, 2011

Rummy Christmas (there's still time)

Alright, so after the rant about last year's gift-giving downer I am showing you what handmade things I've given this year to great success - booze! I made several liqueurs, but today we're talking about Rum Cream.

After a trip to Belize, we got hooked on this unicorn in a bottle. After my husband figured out this recipe, we don't buy Irish Cream anymore... this is much, much better.

While "formatting" my D: (whatever that means) I apparently deleted my artful photos that showed how fancy the gifts were presented. So... no pictures. They weren't that interesting, anyway. :)

Recipe makes 5 Cups/1.2 L/40 fl oz.

1 1/2
Spiced Rum (We use Admiral Nelson's, but Meyers is even better!)
Heavy cream
Instant coffee (Folgers is fine)
1 (14oz)
Sweetened condensed milk
Scant 1/2
Liquid Eggs  (don't worry, the citric acid is a good thing in it, contrary to intuition!)
Vanilla extract (use the good stuff)


-Melt coffee crystals into simmering cream
-Remove from heat
-Blend all ingredients except Rum
-Add rum and pulse in blender to mix
-Refrigerate and use within 6 months

Additional tips (learned through trial and error):
-Add no less than 1 1/2 Tsp coffee
-Can also add very small pinch of spice (try pumpkin pie, nutmeg or cardamom!), chocolate powder, or small amount of extract (try peppermint).

**This is most delicious between 2 weeks and 6 months, but it's still good the day of.

Put in coffee and cocoa, pour over ice cream or make a White Russian!

1 comment:

Megan said...

This sounds awesome! Thanks for sharing :)