Get ready to indulge in the ultimate luxurious treat with this homemade Jamaican rum cream recipe! This creamy, boozy liqueur is the perfect indulgence for any rum lover, and it’s super easy to make at home with just a few simple ingredients and a blender.
Savor the tropical flavors of Jamaica with every sip of this homemade rum cream! Made with rich, velvety cream and smooth Jamaican spiced rum, this dessert cocktail is the ultimate indulgence for your sweet tooth. The creamy and boozy flavors will warm your soul and transport you to the sandy beaches of Jamaica with every sip. It’s a decadent and delicious treat that’s sure to satisfy your kravings.
Whether you prefer to sip it on its own or use it as a mixer in cocktails, this homemade Jamaican rum cream is sure to become a new favorite.
So go ahead and indulge in a little bit of island living – your taste buds (and your inner mixologist) will thank you.
Just be sure to enjoy responsibly and remember, this drink is only for those 21 and over.
Other Rum-Based Cocktails
What is Jamaican Rum Cream?
Jamaican rum cream is a creamy, luscious liqueur that’s a blend of premium aged rum, and rich cream with just a hint of exotic Jamaican fruits and spices.
History & Origins Of The Jamaican Rum Cream
The history and origins of Jamaican rum cream can be traced back to the island of Jamaica, which has a rich tradition of rum production dating back to the 17th century. Jamaica is known for its high-quality, flavorful rums, which are made from sugarcane grown on the island. Can you believe it? Jamaican rum, which has been around since the 17th century, finally got a creamy upgrade. (Mom jokes I know – I couldn’t resist)
Jamaican rum cream is a unique type of liqueur that combines the rich, complex flavors of Jamaican rum with the sweetness and creaminess of dairy cream. The origins of this liqueur are not entirely clear, but it is believed to have been created in the 20th century, possibly as a way to increase the appeal of Jamaican rum to a wider audience.
In recent years, Jamaican Rum Cream has become a popular drink among locals and tourists, it is often enjoyed as a dessert liqueur, typically served over ice or in coffee, and it has become a staple of the island’s culinary and drinking culture.
Jamaican Rum Cream is a product of Jamaica, and it is made with rum, cream, and a variety of flavors such as vanilla, cinnamon, nutmeg, and other spices, this gives the drink its unique flavor and texture. The creamy, liqueur-like drink is similar to Bailey’s Irish Cream, but with a distinctively Jamaican twist thanks to the use of rum and tropical flavors like coconut and chocolate.
Today, Jamaica is home to some of the finest and most highly sought-after rums in the world, including the iconic Appleton Estate brand.
Tips for Making the Perfect Homemade Jamaican Rum Cream
- Use high-quality ingredients: The quality of the ingredients used in the recipe will greatly affect the final outcome. Use high-quality rum, fresh cream, and good-quality chocolate syrup.
- Adjust sweetness to taste: The recipe calls for a certain amount of sweetened condensed milk, but you can adjust the sweetness to your taste. Start with the suggested amount and add more if needed.
- Mix the cream gently: When adding the cream to the recipe, mix it gently in order to avoid whipping it. This will give the rum cream a smooth and creamy texture.
- Experiment with different rums: The recipe calls for a specific type of rum, but feel free to experiment with different types of rum to see which one you like best. Dark rum or spiced rum can give it a different flavor profile.
- Add other flavorings or spices to your liking: Vanilla and coconut extracts are used in the recipe, but you can add other flavorings or spices such as cinnamon, nutmeg, or even chocolate to give it a different taste.
- Add the rum little by little: When adding the rum to the recipe, do it little by little and taste it as you go, this will allow you to adjust the rum flavor to your preference. The recipe calls for 1 cup of rum, which will give the rum cream a significant alcohol content. Be mindful of this when serving it, and consider reducing the amount of rum if you prefer a lower alcohol content.
- Taste as you go: Taste the rum cream as you make it and make adjustments as necessary. You can add more rum, or extracts to taste.
- Be patient: Allow the mixture to sit for at least 1 hour to allow the flavors to deepen and develop. Be patient and don’t rush the process, the end result will be worth it.
Ingredients To Make Jamaican Rum Cream
Here’s what you’ll need:
Sweetened condensed milk: This serves as both a sweetener and helps to create the creamy texture of the rum cream. You can use store-bought or try making your own sweetened condensed milk. For a dairy-free or vegan alternative, you can use sweetened coconut milk.
Heavy cream: This creates a creamy base for the rum cream. You can also use half and half.
Spiced rum: I used Jamaica’s very own Appleton Special Rum, also known as the “spiced rum”. Please note that the “spiced rum” has been rebranded and the packaging and name have changed. The new name is Kingston 62 Jamaica Gold Rum. The choice of rum is completely up to you, and the flavor will vary depending on the rum you choose. Kingston 62 Gold Rum adds a unique and spicy flavor that’s characteristic of the island. If you’re looking for a substitute, Rum-Bar Gold Rum is a good option.
Chocolate syrup: This adds delicious notes of chocolate, so don’t skip it!
Fresh-brewed black coffee: We used Jamaica’s Blue Mountain Peaks Instant Coffee, but you can use espresso (brewed or instant), cold brew, or your coffee of choice. Just make sure it’s cooled down before using it in the recipe. The coffee should also be strong and black (no sugar or creamer).
HOW to MAKE JAMAICAN RUM CREAM
- First, brew some black coffee and set it aside to cool down. You can use any type of coffee you like, but I recommend using a strong, black variety (no sugar or creamer).
- Next, mix all of the ingredients except the heavy cream in a high-speed blender on a high setting for 15-30 seconds, or until the mixture is smooth and well-blended.
- Add the heavy cream to the rum cream mixture in the blender and blend for an additional 10-15 seconds, until everything is well combined and smooth. Be careful not to over-blend, as this can cause the cream to whip and result in a lumpy rum cream.
- Pour the rum cream into a clean container with an airtight lid (you can even write the current date on the bottle to keep track of when you made it). Refrigerate the rum cream for at least an hour to allow the flavors to develop before serving.
- When you’re ready to serve the rum cream, shake it vigorously (the chocolate syrup tends to settle at the bottom) and serve chilled or over ice.
JAMAICAN RUM CREAM RECIPE VIDEO
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SUBSTITUTIONS & ADDITIONS
Yes, you can use cocoa powder or melted chocolate instead of chocolate syrup to give it a richer chocolate taste.
Yes, you can use honey or maple syrup instead of sweetened condensed milk
You can try using different extracts like almond or hazelnut to give it a different nutty flavor.
Yes, decaf coffee can be used instead of regular coffee in this recipe, or alternatively, you can omit the coffee entirely for a non-coffee version. Another option is to use roasted dandelion tea as a caffeine-free coffee alternative in this recipe.
Heavy Cream vs. Half and Half
So you’re making homemade Jamaican rum cream and you’re wondering whether to use heavy cream or half and half. Here’s what you need to know:
- Heavy cream: Heavy cream is a rich, thick cream that is typically used in baking and cooking. It has a high-fat content (around 30-36%), which gives it a creamy, velvety texture. If you want a really rich, indulgent rum cream, you might opt for heavy cream.
- Half and half: Half and half is a mixture of equal parts whole milk and cream. It has a lower fat content (around 10-18%) than heavy cream, so it’s a bit lighter and less rich. If you want a lighter, more subtle rum cream, you might opt for half and half.
Ultimately, the choice between heavy cream and half and half is a matter of personal preference. If you like a really rich, creamy rum cream, go for heavy cream. If you prefer a lighter, more subtle flavor, go for half and half.
Can I Swap out Heavy Cream For Supligen in homemade Jamaican Rum Cream?
It is possible to use Supligen as a substitute for heavy cream in a Jamaican rum cream recipe, but keep in mind that the resulting drink will likely have a different texture and flavor than if you had used heavy cream.
Supligen is a nutritional supplement drink that is typically made with a combination of milk and maltodextrin and is fortified with vitamins and minerals. It is thicker and more viscous than heavy cream, and it also has a distinct flavor that may not be to everyone’s liking. If you do decide to use Supligen as a substitute for heavy cream in your Jamaican rum cream recipe, you may want to start with a small amount and adjust as needed to achieve the desired consistency and flavor.
Where Can I buy Supligen?
Supligen is a nutritional supplement drink that is widely available in many countries. You should be able to find it at a variety of retailers, including supermarkets, pharmacies, and health food stores. It is also available online from a number of retailers. If you are having trouble finding Supligen in your area, you may want to check with your local pharmacy or try searching online. Some stores that may carry Supligen include Walmart, CVS, and GNC. Keep in mind that availability may vary depending on your location.
Can I Use White Rum Instead Of The Amber To Make Jamaican Rum Cream?
Yes, you can use white rum to make rum cream. The type of rum that you use can affect the flavor of the rum cream, so if you use white rum, your rum cream will have a lighter, milder flavor than if you used amber rum.
Amber rum is aged for a longer period of time than white rum and has a richer, more complex flavor as a result. White rum is typically aged for a shorter period of time and has a more subtle, lighter flavor.
If you prefer a milder flavor in your rum cream, you may want to try using white rum. Just keep in mind that the flavor of the rum cream will be different than if you had used amber rum.
How To Substitute the Rum Extract for “Spiced Rum” in this recipe?
To substitute rum extract for spiced rum in a recipe, you can use the same amount of rum extract as the recipe calls for in spiced rum. For example, if the recipe calls for 1 tablespoon of spiced rum, you can use 1 tablespoon of rum extract in its place.
Keep in mind that rum extract is much more concentrated in flavor than spiced rum, so you may need to adjust the amount of extract that you use to achieve the desired flavor. Additionally, rum extract does not contain any alcohol, so if you are using it as a substitute for spiced rum in a recipe that requires the rum to be cooked or baked, the finished dish may not have the same flavor as if you had used spiced rum.
How To Substitute the Non-Alcoholic Spiced Rum for “Spiced Rum”?
You can use zero-alcohol rum as a substitute for spiced rum in a recipe by using the same amount of zero-alcohol rum as the recipe calls for in spiced rum. For example, if the recipe calls for 1 tablespoon of spiced rum, you can use 1 tablespoon of zero-alcohol rum in its place.
Keep in mind that zero-alcohol rum is a non-alcoholic substitute for regular rum, and it does not contain any alcohol. As a result, it may not have the same flavor as spiced rum, which is a type of rum that is flavored with a blend of spices and other ingredients.
If you are using zero-alcohol rum as a substitute for spiced rum in a recipe that requires the rum to be cooked or baked, the finished dish may not have the same flavor as if you had used spiced rum.
Please keep in mind that this are suggestions and you should adjust ingredients and measurements to your taste and preference. And please make sure all the ingredients are safe for you to consume.
VARIATIONS & TWISTS
What are some non-dairy alternatives for the heavy cream in this recipe?
Dairy-Free Jamaican Rum Cream? No Problem!
Crafting a dairy-free version of this delightful Jamaican rum cream is straightforward. For those seeking non-dairy alternatives:
- Replace the sweetened condensed milk with a dairy-free sweetened condensed coconut milk.
- Opt for canned coconut cream in place of the heavy cream. I personally recommend the Thai Kitchen brand.
- Alternatively, almond milk is a suitable non-dairy replacement for heavy cream.
With these tweaks, you’ll savor the rich flavors of Jamaican rum cream, minus the dairy. Cheers!
How to Make Alcohol-Free Jamaican Rum Cream
If you’re looking to enjoy the delicious flavors of Jamaican rum cream but you’re looking for an alcohol-free option, no problem! There are a few simple swaps you can make to the recipe to make it alcohol-free.
First, instead of using rum, try using Lyre’s Alcohol-Free Spiced Rum or rum extract. These options will give you all the flavor of rum without the alcohol content. Use them in place of the rum called for in the recipe, and you’ll have a delicious alcohol-free Jamaican rum cream.
How to Keep Whip Cream from Whipping Up in Jamaican Rum Cream
This can happen when the ingredients are not thoroughly combined or when the mixture is agitated too much. When the ingredients are not fully combined, the heavy cream (or half and half) may separate from the rest of the mixture and form peaks, similar to whipped cream.
To prevent this separation, be sure to thoroughly mix all of the ingredients together before adding the heavy cream (or half and half). You can use a blender or a hand mixer to blend the ingredients together until smooth. Avoid over-agitating (blending) the mixture, as this can cause the heavy cream to separate and form peaks.
If you’re using a blender to mix the ingredients, try pulsing the mixture rather than blending it on a continuous setting. This can help to reduce the risk of separation. If you’re using a hand mixer, try mixing the ingredients at a low speed to minimize the amount of air that is incorporated into the mixture.
I hope these tips help to prevent separation in your Jamaican rum cream.
What is the proof of Appleton Kingston 62 Rum (formerly) Appleton Special Rum?
Here’s what you need to know. The proof of an alcoholic beverage refers to the percentage of alcohol by volume (ABV). In the case of Appleton Kingston 62 Rum, the ABV is 40%. This means that it is 80 proof, as proof is equal to double the ABV.
In general, rum is a fairly strong spirit, with most varieties falling in the 40-50% ABV range. Appleton Kingston 62 Rum is on the higher end of that scale, so it’s definitely a boozy choice. Keep this in mind when mixing it into cocktails or sipping it on its own.
Where to Find Appleton Kingston 62 Rum
Looking to purchase some Appleton Kingston 62 Rum? Your best bet might be to check out online retailers or your local liquor store. It’s worth noting that Appleton rum is not typically exported to the United States, so it may be harder to find in the US than in other countries.
If you’re having trouble finding it locally, you could try stocking up when you visit Jamaica or asking a family member to bring back a few bottles for you when they travel there. Alternatively, you could try searching for online retailers that specialize in imported spirits and see if they have them in stock.
Ways To Incorporate Jamaican Rum Cream Into Your Recipes?
Here are a few ideas to get you started:
- Drink it by itself: Jamaican rum cream is delicious on its own, served straight and over ice. If you’re a fan of smooth, well-balanced flavors, you’ll probably enjoy sipping it solo.
- Add it to coffee: Stir a splash of Jamaican rum cream into your coffee for a boozy twist on a classic beverage.
- Enjoy in your pancakes or waffle: Mix it into your pancake or waffle batter for a boozy twist on your favorite breakfast treat.
- Enjoy it with ice cream: Drizzle Jamaican rum cream into your favorite ice cream for a creamy, boozy dessert.
- Infused your Baked Goods: Incorporate rum cream into your baking by using it in place of regular cream in recipes like rum cream bread pudding or rum cream brownies.
- Add it to whipped cream: Top off your favorite dessert with a dollop of Jamaican rum cream-infused whipped cream.
- Make milkshakes: Mix Jamaican rum cream into your favorite milkshake recipe for a boozy twist on a classic treat.
- Stir it into hot chocolate: Add a splash of Jamaican rum cream to your hot chocolate for a cozy, indulgent beverage.
- Mix it into martinis: Jamaican rum cream makes a delicious addition to a variety of cocktails, including martinis.
What to Pair with Jamaican Rum Cream
- Jerk butter seafood boil: This spicy, flavorful seafood boil is the perfect partner for Jamaican rum cream. The creamy, boozy liqueur helps to balance out the heat of the jerk seasoning.
- Jamaican curry goat (oven-cooked): This tender, flavorful goat curry is a great match for Jamaican rum cream. The creamy liqueur complements the spicy, aromatic flavors of the curry perfectly.
- Extra crispy curry fried chicken: This spicy, crispy fried chicken is a great match for Jamaican rum cream. The creamy, boozy liqueur helps to balance out the heat of the curry seasoning.
- Red wine braised oxtail: This tender, flavorful oxtail braised in red wine is a perfect pairing for Jamaican rum cream. The boozy liqueur complements the rich, savory flavors of the oxtail perfectly.
How To Store Leftover Homemade Jamaican Rum Cream?
If you have leftover homemade Jamaican rum cream and you’re wondering how to store it in the fridge, here’s what you need to know. First, make sure the rum cream is well-sealed in an airtight container. This will help to prevent it from picking up any off flavors or odors from the fridge.
Next, place the container in the refrigerator and store it for up to one week. If you’d like to keep the rum cream fresh for longer, you can also freeze it. To do this, transfer the rum cream to a sealable freezer-safe container and store it in the freezer for up to three months.
When you’re ready to use the rum cream again, simply thaw it in the refrigerator overnight and give it a good stir before serving. I hope this helps you to store your leftover homemade Jamaican rum cream!
How to Tell If The Rum Cream Has Gone Bad?
If you’re wondering how to tell if your rum cream has gone bad, there are a few key signs to look for.
Here’s what to keep an eye out for:
- Off odors: If your rum cream has a funky, sour, or otherwise unpleasant smell, it’s probably gone bad.
- Change in color: If the rum cream has changed color, such as turning a yellow or greenish hue, it may have gone bad.
- Separation: If the rum cream has separated, with the liquid and solid components separating, it’s probably not fresh.
- Molds: If you see any visible molds growing on the rum cream, it’s best to throw it out.
If you notice any of these signs, it’s best to discard the rum cream and make a fresh batch. I hope this helps you to determine if your Jamaican rum cream has gone bad. Happy sipping!
Your nose would be a good indicator. The cream will also separate and curdle. The taste will be sour. It’s dairy and contains no preservatives so don’t make a huge batch unless you are planning to consume it all within 2 weeks.
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4 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Sodium 77.57mg 4%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 0.18g 0%
- Sugars 27.92g
- Protein 4.95g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
kerriannskravings.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. For more information read our Nutritional Disclaimer.