Homemade Caribbean rum cream recipe

A good rum cream is a smooth drink to enjoy. This quick and simple Caribbean rum cream recipe is made with a mix of the best things like a delicious blend of premium rum with coffee, chocolate, condensed milk, and vanilla for a creamy, delicious homemade version.

This Jamaican rum cream recipe is a silky, creamy, boozy cocktail infused with amber rum and warming spices. It will transport you right to the beach!

Combining chocolate syrup, cream, condensed milk, fresh-brewed black coffee, and hints of cinnamon and nutmeg, this Jamaican rum cream recipe is full of luscious flavors. You’ll love the creamy rum cream texture.

The rich flavor of this rum cream is gorgeous when served chilled over ice on a hot summer evening. Swirl it into hot chocolate, or add it to desserts like Tiramisu or rich chocolate cake for a hint of Jamaican spice.

Homemade Jamaican rum cream is also deceptively simple to make. Simply combine the ingredients, and serve your delicious rum cream liqueur in a glass with ice cubes.

How to make Rum Cream

Ingredient notes

Here are some quick notes on what you will need to make this recipe. Make sure you check out the recipe card for the full list.

• Sweetened condensed milk: This comes in tins and will be in your grocery store’s cupboard section. You can also buy dairy-free versions.
• Rum: Amber-colored rum works best for this recipe. I’ve used Tamboo rum.
• Chocolate syrup: I usually add three tablespoons of chocolate syrup, but you can reduce this to 2.
• Fresh brewed black coffee: Make yourself a cup of coffee and save a bit for the rum! You can use instant coffee, but the flavor won’t be as rich.
• Vanilla extract: Find this in the baking section of your grocery store, or buy it online.
• Coconut extract: Most of my extracts are from Chief Brands but I also like to use Olive Nation coconut extract.
• Banana extract: This has a unique flavor and is a nice addition to this delicius tread. But you do not need a lot, so it can be optional.
• Heavy cream: You need a rich dair cream to get that texture.
• Cinnamon: Use a ground cinnamon so that you a spicy sweet tastet.
• Nutmeg: Add a warm layer of flavor. Just don’t add too much.

Instructions

Decide if you are using a blender or using a hand mixer and a bowl. If using a bowl, make sure it is deep enough to contain the ingredients when mixing with a high-powered hand mixer.

1. Add the condensed milk, chocolate syrup, fresh-brewed black coffee, vanilla extract, coconut extract, heavy cream, cinnamon, and nutmeg.
2. Combine all the ingredients. Then add in your rum and continue to mix till combined.

3. Do a taste test for spices and adjust as needed for your taste buds. More chocolate? Add it. Just remember you cannot remove if it’s “too much”.
4. Chill the drink in the fridge, then serve it in a glass with ice. You can also garnish the glass with a little chocolate syrup before adding the rich cream liqueur.

Tips

• A glass bottle with a resealable top is best for this recipe – make sure you sterilize it before getting started.
• Do not mix at too high a speed to start as it can curdle the cream. I suggest mixing at a low speed, especially with a hand mixer. It will also not be messy.
• In place of chocolate syrup try using some cocoa powder instead. Take about a tablespoon of powder and mix it smoothly with a little of the cream then combine it with everything else.
• Try making this dairy-free by switching out the condensed milk with a dairy-free one and using coconut milk instead of the heavy cream. 

Substitutions

• I like to use amber rum for this drink. However, you could also experiment with different types of rum – spiced rum and dark rum work well. I wouldn’t recommend white rum for this recipe.
• If you want a lighter rum cream, switch out the heavy cream for half-and-half.
• Bailey’s Irish cream is similar to rum cream – if you want to turn this into an Irish cream recipe, switch out the rum for whiskey and leave out the cinnamon, nutmeg, and coconut extract.
• Watching your alcohol intake? You can adjust the amount of rum you use or use a rum extract instead, which has a lower alcohol level.

Other rum recipes

The Caribbean islands are well known for their rum, so if you’re looking for more amazing rum recipes, you’re in the right place.

Check out these beauties to get you started:

• Caribbean Rum Punch
• Sorrel Rum Punch
• Coconut Ponche De Creme
• Haitian Cremas
• Ponche de crème pound cake

Serving Suggestioons

One of the best ways to serve this delicious liqueur is in the simplest form. Jamaican rum cream served chilled in a short glass with ice.

You could also try incorporating it into other dishes:

• Try swirling it into hot chocolate for a chocolatey treat with a deliciously smooth texture. This is a favorite nighttime cap of mine. Or even adding it to coffee for a winter pick-me-up.
• Another great treat option is pouring this flavorful drink over some homemade ice cream. Especially some vanilla ice cream for a Caribbean twist on the classic affogato.
• Using it in baking – it’s excellent in tiramisu or a rich chocolate cake.

Storage

This recipe makes about 16 oz, so it fits nicely into an 16oz mason jar.

You can safely keep your bottle of Jamaican rum cream in the fridge for up to a week. Be sure to use a sterilized bottle and that you seal it properly.

If you do make this recipe, please let me know by leaving a comment and/or a star rating in the recipe card below. I love hearing from you and even what adjustments were made!!

More creamy drinks

If you like the rich flavor of Jamaican rum cream, then try out some other creamy drink

• Ponche de creme
• Guinness punch
• Pumpkin punch

Recipe