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Jamaican Rum Cream (Creamy and Dreamy)

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Oh how I love my Jamaican Rum Cream! Catch some island vibes and sip back and relax with rich and creamy Homemade Jamaican Rum Cream.

This delicious recipe features the exquisite Appleton Special Jamaica Rum (renamed Kingston 62), heavy cream, and boast notes of chocolate and coffee. I know right – YUM!

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If you love Sangster’s Rum Cream then this will easily become your favorite homemade version to make in the comfort of your home.

If you’re like me and prefer your rum cream best sitting on the beach in Jamaica – You’re in good hands. This homemade version will tie you over until you’re back on Jamaican soil. I gotchu. 😉

It’s super easy to make and you can enjoy it all year round. You will fall in love with this luxurious, creamy, dreamy homemade Jamaican rum cream. Cheers!

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History Of the Jamaican Rum Cream

The Jamaican Rum Cream was crafted by Dr. Ian Sangster who arrived in Jamaica in 1967.

Dr. Sangster came to Jamaica to lecture at the University of West Indies but later left to pursue his dream of crafting one of – if not the best, rum cream liqueur, in 1974.

According to the reports, he craftily blended rum with dairy cream and added a unique mixture of selected Jamaican fruits and spices. 

The Sangster’s Rum Cream was only formally introduced to the world in 1983 but has already surpassed many older varieties in performance and taste.

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What is Jamican Rum Cream?

The Sangster’s Jamaican Rum Cream is a superb blend of premium aged rum and rich cream with just a hint of exotic Jamaican fruits and spices.

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Ingredients Rundown

Ingredients To Make Jamaican Rum Cream

Sweetened condensed milk – This is our sweeetner and also adds to the creamy texture of the rum cream. You can use store bought or my DIY version sweetened condensed milk. For a dairy free or vegan alternative you can also use sweetened coconut milk.

Amber rum – I used Jamaica’s very own   Appleton Special Rum aka the “spiced rum”. Please note the “spiced rum” has been rebranded and the packaging and name has been changed. The new name is Kingston 62 Jamaica Gold Rum. The choice of rum is completely up to you. Flavor will vary depending on the rum used. Kingston 62 Gold Rum adds an incredible spicy flavor that’s unique to the island.

For an alcohol-free alternative you can try Ritual Zero Proof Rum Alternative or rum extract.

Heavy cream – this creates the creamy base for the rum cream. You can also use half and half.

Chocolate syrup – Adds notes of chococlate – don’t skip it.

Fresh-brewed black coffee – I used Jamaica’s Blue Mountain Peaks Instant Coffee, you can use your coffee of choice. Make sure its cooled down prior to use. It should also be strong, black coffee (no sugar or creamer).

Pure Vanilla extract – I recommend you use pure vanilla extract– not the imitation stuff.

Coconut extract – Use a good quality coconut extract.

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Recipe FAQs

Substitutions

Heavy Cream Or Half And Half?

You can use either one. The real difference lies in the fat content. Half-and-half is 10 to 18 percent fat, and heavy cream falls between 30 and 36 percent. Jamaican Rum Cream _6050 2

Can I Use White Rum To Make Rum Cream?

Yes, you can, but the aged amber rum provides a deeper flavor. The type of rum used will impact the taste. Jamaican Rum Cream _6088

How To Substitute the Rum Extract for “Spiced Rum” in this recipe?

For every tablespoon of amber rum, you can substitute 1/2 tablespoons (1 ½ teaspoon) of rum extract. The recipe requires 1 cup of amber rum so you’ll add 8 tablespoons of rum extract.

How To Substitute the Zero Alcohol Rum for “Spiced Rum”?

The Mix ratio is 1:1, so for every one cup of “spiced rum”, you can substitute 1 cup of the zero alcohol Rum. Easy peasy.Jamaican Rum Cream _5961 2

What is the proof of Appleton Kingston 62 Rum ( formerly) Appleton Special Rum?

It’s 40% Alcohol by Volume.Jamaican Rum Cream_5959

Why Does It Curdles After I Blend The Rum Cream?

This usually happens when you use low-fat milk which is two percent fat. The low-fat content is not enough to prevent curdling. Half-and-half is 10 percent fat, which is generally enough to slow coagulation (curdling), especially if you mix the alcohol and dairy carefully.
Heavy cream has up to 40 percent fat, which makes it nearly foolproof when mixing with alcohol.

Where Can I purchase the Appleton Kingston 62 Rum?

You can try online retailers or your local liquor store. I don’t believe the Appleton rum is exported to the USA. I usually stock up when visiting Jamaica or ask a family member to bring me back a few bottles when they visit.

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Got Leftovers?

How To Store Leftover Homemade Rum Cream In The Fridge?

You can store your leftover rum cream (if any 😁) in the fridge for up to 2 weeks.Jamaican Rum Cream _6101

Can I Freeze My Homemade Rum Cream?

Sure, but I do not recommend it. The quality of the ingredients will deteriorate during the freezing and thawing process. Similar experience to that of freezing and thawing milk.


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How To Tell If My Rum Cream Is Bad?

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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Thirsty For More?

Check out my other krave worthy Cocktail recipes or explore  The Recipe Index for even MORE KRAVE-WORTHY EATS.

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Jamaican Rum Cream

Jamaican Rum Cream

Catch some island vibes with rich and creamy Homemade Jamaican Rum Cream. This delicious recipe features the exquisite Appleton Estate’s amber rum, cream, and boast notes of chocolate and coffee.

Recipe by Kerri-Ann
5 from 2 votes
Course: CocktailCuisine: JamaicanDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

2

minutes
Calories

344.48

kcal
Resting Time

1

hour 
Total time

1

hour 

7

minutes

Gather Your Ingredients

Instructions

  • Brew black coffee and set it aside to cool down. I used Blue Mountain Instant Coffee (Jamaican Tings) – the choice of coffee is completely up to you.
  • Mix all ingredients in a high-speed blender on a high setting for 30 – 45 seconds or until smooth and ingredients are blended well.
  • Pour in a clean container with a lid (you can write the current date on the bottle to keep track of when you made it.) and refrigerate for at least an hour to allow the flavors to develop before serving.
  • Shake vigorously (the chocolate syrup will settle at the bottom) and serve, serve chilled or over ice and enjoy!

Recipe Video

Kerri’s Recipe Tips

  • This recipe yields 1 liter or a little over a quart.
  • The recipe calls for 1 cup of rum, this might be too strong for some. Add the rum gradually and taste. Start with 1/4 cup and build from there.
  • Refrigerate for up to an hour before serving. This allows the flavors to develop and meld together- the longer it sits the better it gets. Make the rum cream ahead of time.
  • Amber rum – I used Jamaica’s very own Appleton Special Rum  “the spiced rum”. You can use the amber rum of choice. This spiced amber rum adds an incredible spicy island flavor. The taste will change depending on the rum used. *** The Appleton Special Rum is now called Kingston 62 Jamaica Gold Rum.
  • For an alcohol-free alternative, you can try Ritual Zero Proof Rum Alternative or rum extract
  • If you’ve opted to use the rum extract. For every tablespoon of amber rum, you can substitute 1/2 tablespoons (1 ½ teaspoon) of rum extract. The recipe requires 1 cup of amber rum so you’ll add 8 tablespoons of rum extract.
  • If you’re using the Ritual Proof Rum Alternative, The Mix ratio is 1:1, so for every one cup of “spiced rum”, you can substitute 1 cup of the zero alcohol Rum. 
  • Use fresh-brewed coffee – I used Jamaica’s Blue Mountain Peaks Instant Coffee, you can use your coffee of choice. Make sure it’s cooled down prior to use. It should also be black coffee (no sugar or creamer).
  • Shake vigorously before serving as the chocolate syrup will separate and settle at the bottom of the bottle.
  • Use a good quality vanilla and coconut extract. Ingredients can make or break a recipe.
  • I ALWAYS recommend reading through the recipe in full a couple of times before starting. That way you know exactly what to expect and you can prep accordingly.
  • Gather all your ingredients before cooking. This way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “mise en place” to save my sanity and the recipe.
  • For your convenience, you can automatically generate a grocery list using the whisk plugin located the the “Ingredient Rundown” section (scroll ↑).

Nutrition Information

Nutrition Facts

4 servings per container


Calories344.38

  • Amount Per Serving% Daily Value *
  • Total Fat 15.15g 24%
    • Sodium 77.57mg 4%
    • Amount Per Serving% Daily Value *
    • Total Carbohydrate 32.13g 11%
      • Dietary Fiber 0.18g 1%
      • Sugars 27.92g
    • Protein 4.95g 10%

      * 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.

      Nutritional Disclaimer

      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.

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