Advertisement

Holiday Rum Cream recipe

Updated: 11/26/2013 7:25 AM | Created: 11/26/2013 7:20 AM

Holiday Rum Cream recipe
by: G and V Fickes

1 Cup Myers rum
1/2 Cup Tuaca liquor
2 tablespoons cocoa
1 teaspoons cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 can sweetened condensed milk
1 cup Half & Half

Dissolve the cocoa, cinnamon, cloves & nutmeg in 1/2 cup of the Rum.  When fully dissolved, add the remaining rum and Tuaca.

In a mixing bowl, blend the sweetened condensed milk and Half & Half until one consistency.  Slowly add the spiced rum/tuaca mixture while continuing to beat slowly.

This can be made ahead of time for a party and chilled to pour into a punchbowl or for longer storage,  Using a funnel, pour into a clean bottle with a stopper and refrigerate.  Use within a week-10 days.

Happy holidays.

Join Our Email List



Advertisement

Advertisement