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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 02-02-2010, 02:12 PM   #1
RonJames
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Default Haitian Rhum cream (Kremas)

This weekend I made a haitian rhum cream called Kremas that was out of this world. Dad loved it, 2uncles loved, step mother went with it instead of her traditional mud slide, puerto rican wife loved it(although said coquito is still better). One uncle even used it instead of coffee creamer...
I don't remember where I got this recipe, but who ever it was I need to thank them. I also halved the recipe so it fit into one bottle. Any way here is the recipe.

Kremas

2 Can Evaporated Milk (12 oz)
2 Can Condensed Sweetened Milk (12 oz)
1 Can Cream of Coconut (15 oz)
1 Tsp. Almond Extract
1 Tsp. Vanilla Extract
1 Tsp. Cinnamon Powder
1 Tsp. Grated Nutmeg
1 Anise Star
1 Lime, zest and juiced
1/2 bottle 80 proof Bottle Rum (Barbancourt)


- Mix evaporated milk and the sweetened condense milk in bowl.
- Stir until condensed milk desolves.
- Add cream of cococut, and stir.
- Add the remaining of the ingredients.
- Add the Rum in last.
- Stir well and pour into bottles.
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Old 02-02-2010, 08:18 PM   #2
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Nice recipe Ron...Though I agree with your wife.
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Old 02-02-2010, 08:28 PM   #3
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Nice recipe. Using more condensed and less evaporated milk will make this even creamier and may sway the doubters among us, though I doubt it.

Creams, as they are called in the islands, are very popular, and good.
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Old 02-02-2010, 10:02 PM   #4
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James,
sounds like a great recipe.
The day of the recent disaster in Haiti I received an e-mail from the gentleman who had come in our store on Xmas-Eve and generously given me a beautiful bottle of the Haitian Berling Rhum. In the e-mail he planned to bring in some samples of the Berling rum creams. Unfortunately I have not seen or heard from him since.
Hopefully this story will have a happy ending and we can compare notes soon.
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Old 02-02-2010, 10:11 PM   #5
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We hope that will become a reality Bob ...From One island to Another
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Old 02-03-2010, 04:04 PM   #6
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That sounds delicious, RonJames. Thanks for sharing! Is that to be taken straight, I would assume?
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Old 02-03-2010, 05:22 PM   #7
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I drank it over ice in a rocks glass. It is the sort of thing you could do some different stuff with though. Over ice cream, in coffee, etc...
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Old 02-07-2010, 09:17 PM   #8
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How does it compare with, say, El Dorado Rum Cream or Sangsters? Is your recipe sweeter? Thicker? Just curious.

I love the El Dorado, and it's pretty darned cheap compared with whiskey-based cream liqueurs such as Bailey's.
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Old 02-08-2010, 04:00 PM   #9
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I've had cruzan and coquito along with baileys but never the sangsters or ED. That being said I'd say that this is heavier, creamier, with more spice than the ones mentioned. This doesn't mean better, just different.
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