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Add the heavy cream, sweetened condensed milk, vanilla extract, and instant coffee powder to a blender.

Blend the ingredients on high speed until completely smooth and well combined, about 30-60 seconds. Scrape down the sides of the blender if necessary.

Pour the dark rum into the blender with the cream mixture.

Blend again until the rum is fully incorporated and the mixture is smooth and uniform, about 30 seconds.

Using a funnel, carefully pour the Caribbean Rum Cream into a clean swing-top glass bottle or other airtight container.

Store in the refrigerator. Serve chilled over ice.


Add the heavy cream, sweetened condensed milk, vanilla extract, and instant coffee powder to a blender.

Blend the ingredients on high speed until completely smooth and well combined, about 30-60 seconds. Scrape down the sides of the blender if necessary.

Pour the dark rum into the blender with the cream mixture.

Blend again until the rum is fully incorporated and the mixture is smooth and uniform, about 30 seconds.

Using a funnel, carefully pour the Caribbean Rum Cream into a clean swing-top glass bottle or other airtight container.

Store in the refrigerator. Serve chilled over ice.
