Homemade Rum Cream

It’s not always easy to find a good bottle of Rum Cream to use when making a Hummingbird Cocktail , or just to sip over ice or to add to a cup of coffee, so if you find yourself coming up short when you need it the most, why not try making some of your own? Here is a basic recipe to use – but feel free to make it your own by adding more or less of the spices or different spices (nutmeg?) or substituting a little caramel for some of the chocolate syrup, or melting some good dark chocolate instead of using chocolate syrup. Mmmm…just imagine the possibilities…

copyright Rum Therapy
Homemade Rum Cream

1 can (14oz) sweetened condensed milk
1  1/4 cup of a good amber or gold rum
1 cup heavy cream
2 tbsp chocolate syrup
2 tbsp freshly brewed coffee
½ tsp ground cinnamon
½ tsp vanilla extract
¼ tsp coconut extract

Add all ingredients to a blender and mix at high speed for a few minutes until blended and smooth. Serve over ice or in coffee or store in tightly covered container in refrigerator for up to two weeks.