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Rum Cream Liqueur


1 sweetened condensed milk
1 cup dark rum
1 cup heavy cream
1/4 cup chocolate syrup
4 tsp instant coffee powder
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp coconut 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 2 weeks. Stir before serving.

Makes 3 1/4 cups




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.