HOMEMADE CREAM OF RUM 1 cup heavy cream 1 (14 oz) can of sweetened condensed milk (not evaporated) 1/2 cup (or more) dark rum (or whiskey if you wish) 1/4 cup espresso coffee (or very strong coffee or 1 tablespoon instant coffee powder) 2 tablespoons chocolate syrup (recipe follows) 1 tablespoon vanilla extract Mix all the ingredient in a blender for 1 minute. Pour in a bottle and refrigerate. It's better if you wait 24 hours before enjoying with some ice or as a substitute for Bailey's in drinks. This keeps 2 weeks in the fridge. TO MAKE THE CHOCOLATE SYRUP:I always have a bottle of homemade chocolate syrup in the fridge. I use it with hot or cold milk for the kid's breakfast or snack time, or drizzled on ice-cream, or on creamy desserts or in yogourt... it keeps more than 6 months in the fridge. 1/2 cup unsweetened cocoa powder powder 1 cup sugar Pinch of salt 1 cup water 1 tablespoon vanilla extract In a small saucepan, mix together the cocoa, sugar, salt and water. Bring to a boil and then simmer dynamically for 1 minute or so. Remove from heat, stir in vanilla extract. Allow to cool completely before bottling. Réfrigerate. Adapted from a recipe by Zoubida/Montreal
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