Recipe(tried): Homemade Cream of Rum and Homemade Chocolate Syrup

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. R frigerate.

Adapted from a recipe by Zoubida/Montreal