15 July 2009

Rum Cream

Our version.

A sweating plastic cup of Sangster's Rum Cream on our balcony (kind of like the back deck) at the Sunset Beach Resort.

Achy has a tradition of drinking a ‘White Witch’ shot at Jimmy Buffett’s Margaritaville restaurant in the Montego Bay airport whenever she goes to Cuba via Jamaica. This trip, my first, we had an additional surprise layover after being turned around midair en route to Havana. (Air Jamaica told us that the Havana airport was closed, the result of a ‘hole in the runway.’) Long story short, we were put up overnight in the Sunset Beach all-inclusive resort and stuck on a flight the next day. Meanwhile, we discovered Sangster’s Rum Cream, which to our surprise and delight/dismay was an identical taste match to the White Witch.

In our desire to make the customs process go as smoothly as possible upon entry in Miami, we didn’t bring any liquor back with us. We did, however, whip up a little batch of homemade stuff when we got home.

[recipe modified from this]

1 can (14 oz.) sweetened condensed milk
1 cup Bacardi Select or other dark rum
1 cup heavy whipping cream
5 Tbsp espresso, freshly brewed
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/2 tsp coconut cream

Blend ingredients in blender and serve over ice or in coffee.

Note: This recipe is toooooo cinnamony. Next time we’re going for a pinch to 1/4 tsp cinnamon. Otherwise, it’s pretty delicious.

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