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Rum Cream

Serves: 5
Total Calories: 384


3 eggs large
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 tablespoon coffee instant powder or granules
1 1/2 teaspoons vanilla extract
1 teaspoon liquid coconut flavor
1 1/2 cups rum light rum


Place eggs, sweetened condensed milk, evaporated milk, coffee powder or granules, vanilla and coconut flavor in a blender container. Cover and blend at low speed just until well blended.

With motor running at low speed, gradually pour rum through opening in lid and blend until well mixed. Pour into a glass container cover and chill at least 2 hours. Serve as an after-dinner drink. Store in the refrigerator up to 1 month.

Nutritional Facts:

Serves: 5
Total Calories: 384
Calories from Fat: 124

This Rum Cream recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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