Haitian Cremas
Haiti’s silky holiday liqueur of coconut, condensed and evaporated milk, spice tea and rum, served ice-cold.
Contains alcohol. For adults of legal drinking age; please drink responsibly.
Ingredients
- 150 ml Water
- 2 Cinnamon stick
- 2 Star anise
- 1 strip of lime zest
- 1 can sweetened condensed milk (397 g can)
- 1 can evaporated milk (354 ml can)
- 400 ml coconut milk (or cream of coconut for a sweeter drink)
- 2 tsp vanilla extract
- ½ tsp freshly grated nutmeg
- 250 ml white rum (Haitian rhum if you can)
Method
- Simmer the water with the cinnamon sticks, star anise and lime zest for 10 min to make a strong spice tea. Strain and let it cool.
- Blend the condensed milk, evaporated milk, coconut milk, vanilla, nutmeg and cooled spice tea until smooth.
- Stir in the rum and taste, adding a little more rum or condensed milk to your liking.
- Pour into clean bottles and chill for at least 4 hours. Shake well and serve small glasses, ice-cold.
Tips
- Contains alcohol and dairy. For children, leave out the rum and add a few drops of rum flavouring.
- Keeps for up to 2 weeks in the fridge; the coconut fat sets, so always shake before pouring.
Sources
Written in our own words after cross-checking these recipes:
Open Haitian Cremas in Nouns Cooking