Kremas (Cremasse)
Adapted from haitiancooking.com
This festive Haitian recipe is best shared with family and friends. Although this year you might not be gathering the way you’re used to, it can be gifted in little mason jars.
This festive Haitian recipe is best shared with family and friends. Although this year you might not be gathering the way you’re used to, it can be gifted in little mason jars.
Equipment
- JBL Solstice Bitters
Ingredients
- 177 ml evaporated milk half of can – can use partly skimmed variety for lighter version
- 300 ml can sweetened condensed milk
- 200 ml coconut milk half of can – shake can well prior to opening
- 1/2 tsp finely grated or ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp Free Pour Jenny’s Solstice Bitters
- 1/2 tsp almond extract
- 1/2 tsp lime juice
- 1/2 cup rum try Bacardi 8 or Flor de Cana 7
- Thick piece of lime zest or nutmeg for garnishing
Instructions
- In a medium-sized bowl, whisk together evaporated milk, condensed milk and coconut milk until well blended.
- Add nutmeg, cinnamon, bitters, and almond extract; whisk again until frothy. Add lime juice, whisking lightly to thicken the mixture slightly.
- Finally, whisk in the rum. Using a funnel and a fine mesh strainer, pour the cocktail into a clean 750 ml bottle (or several mason jars) and then label.
- This cocktail will be better the next day! It will keep for up to 2 months in the refrigerator. Shake well before using. If you like, you can add a little splash of rum to each serving for a little more of that flavour; stir after adding the rum. Garnish with lime zest or a little freshly grated nutmeg.