Rum Cream Liqueur Recipe

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Rum Cream Liqueur Ingredients

14 oz can sweetened condensed milk
1 cup dark rum
1 cup heavy cream
1/4 cup chocolate-flavored syrup
4 tsp instant coffee powder
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp coconut extract

A Recipe for
Rum Cream Liqueur

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This Recipe for Rum Cream Liqueur is one of thousands in the Recipes-to-go Drink Cookbook.

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Rum Cream Liqueur Recipe
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This is a recipe for Rum Cream Liqueur from the recipe cookbook of Recipes-to-go (Drink)

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?
Lisa Claymen

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Rum Cream Liqueur

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Rum Cream Liqueur Directions

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.

Serves: 1

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Rum Cream Liqueur Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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