Sunday, December 7, 2014

Homemade Cream Liqueur

Homemade Cream Liqueur

1 can (14 oz.) sweetened condensed milk
1 c. dark rum                            
1 c. heavy cream
¼ c. chocolate syrup                  
4 t. instant coffee
½ t. ground cinnamon                 
½ t. vanilla
¼ t. coconut extract

Combine milk, rum, heavy cream, syrup, coffee, cinnamon, vanilla, and extract in blender.  Whirl at high speed until well blended and smooth.  Serve immediately over ice.  Or, cover tightly and store in refrigerator up to two weeks.  Stir before serving.

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