Last year I still had a pipe dream that I’d start a new food blog and spend my days experimenting in the kitchen with new recipes and cocktail ideas.
Then I started down the path and remembered how much work it would require, and, well, I’m not willing to quite the stability of my full-time job at the moment. So, here we are, inconsistently blogging when time allows.
Anyway, let me tell you about this Rum Cream!
Pre-Pandemic The Husband and I would venture to an all-inclusive once a year for a long weekend. One of our favorite destinations is Jamaica, mainly because it’s the only place you can get your hands on some Sangsters.
Unfortunately, Sangsters Rum Cream is not exported, and to my knowledge, you can’t buy it in the US. I even asked my local liquor store, who checked their distribution lists. No luck.
So, last year, while NOT vacationing, I set out to recreate my favorite indulgence.
It took me a few attempts.
Okay, okay, a LOT of attempts.
But who’s complaining?!
They were all pretty good but not quite as good as Sangsters.
Sangsters is rich and creamy with warm notes of chocolate, caramel, coconut, and that something-special I can’t quite put into words. They call it “Jamaican fruits and spices.”
Well, that can be anything! So I did my best to create a Sangster’s like texture and taste, knowing I’d probably never nail it exactly.
My version uses not only rum but créme de cocoa and butterscotch schnapps for the alcohol base. Then I mix in a combination of creams, coffee, and extracts to recreate the complex flavor.
Roni’s Rum Cream is not a perfect recreation, but it’s damn good in its own right. Let’s call it Sangsters-inspired. It’s close enough to bring me back to those few relaxing days poolside in Jamaica.
It also happens to be a fun holiday sipper, which is why I made it as a Holiday gift last year.
Let’s break down the Rum Cream recipe so you can try it for yourself.
Rum Cream Breakdown
I use a quart-sized mason jar, which makes measuring super fast and easy.
Look how easy it is!
What You’ll Need
Rum Cream Equipment
- 1 32oz Mason jar
Rum Cream Alcohol Ingredients
This is a duh, but the more I “get into” cocktails and, well, drinking in general, the more I’ve learned not all rums are created equal.
Rums have a lot of variety. If you want to get into it, I’d suggest this for some light reading.
I tried a few different rum types for the Rum Cream, and they make a difference. Normally I use Brugal Anejo or Appletons, but if you want to have some fun, you can go with a spiced or dark rum as well. I’d stay away from light or white rums. They wouldn’t add much flavor or complexity.
Créme De Cocoa
There’s no need to get too fancy with this chocolate liqueur. I use the classic Creme de Cocoa Dark from DeyKuper.
Same here, I go with DeyKupers Buttershots. This was a later addition to my experiments, and it really brought the recipe together. I needed a simple way to get a caramel or butterscotch flavor, and this did it.
Rum Cream Non-Alcohol Ingredients
Heavy Cream and Half and Half
I know it seems weird to use both, but all heavy cream was too heavy, and all half and a half was too light. I found a half-of-each approach to get the texture spot on.
My husband is a big coffee drinker, so we always have a pot on the maker. Nothing special here, just some standard coffee. It helps darken the cream and brings in a bit of flavor.
Sweetened Condensed Milk
This is a must. Any brand will be fine. It’s where the rum cream gets its sweetness.
Vanilla, Coconut, and Almond Extracts
Flavor. Flavor. Flavor! Rum cream has a fun combination of complex flavors that it is hard to recreate. I attempted a few versions with some spices and settled on this combination of vanilla, coconut, and almond.
What’s the Best Way to Drink Rum Cream?
In my opinion?
Straight up. On the Rocks.
It’s one of life’s little pleasures. Especially nice around the holidays. There is just something comforting about it.
Now, my husband enjoys a splash in his coffee. If I drank coffee, I’d be all about it. I’d rather spike my hot chocolate.
How Long Does it Last?
Good question! The alcohol helps preserve the milk products in the cream. Stored in the fridge, it will keep for a few weeks, no problem. One batch usually doesn’t last that long in our house, however.
Here’s the recipe if you are interested in making a batch yourself. If I don’t blog again before Christmas, I hope you have a great holiday break!
Fill a large Mason jar with rum, chocolate, butterscotch, coffee, coconut, vanilla, almond, and cream and shake. If this is wrong, I don't want to be right.
- 1/2 cup Creme de Cocoa
- 1/2 cup Butterscotch Schnapps
- 1/4 cup half and half
- 1/4 cup heavy cream
- 1/4 brewed coffee
- 2 tbsp vanilla extract
- 1 tbsp coconut extract
- 1 tbsp almond extract
- 14 oz can sweetened condensed milk
- 3/4-1 cup Aged Rum
- Pour each ingredient into a quart-sized Mason jar using the cup marks on the side. Top with the Rum at the end.
- Serve on the rocks or spike your favorite coffee or hot cocoa!
One cup of rum fills the Mason jar to the very top, I usually leave 1/4 inch for shaking room.
Amount Per Serving: Calories: 177Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 47mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 3g