Rum cream liqueur

Yield: 1 recipe

Measure Ingredient
14 ounces Can sweetened condensed milk
1 cup Dark rum
1 cup Heavy cream
¼ cup Chocolate-flavored syrup
4 teaspoons Instant coffee powder
½ teaspoon Ground cinnamon
½ teaspoon Vanilla extract
¼ teaspoon 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.

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