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Rum Cream Liqueur Recipe

Rum Cream Liqueur Recipe

Postby HighHeelKitchen » Fri Jun 03, 2011 12:21 pm

Rum Cream Liqueur:
1 x 14 oz can Sweetened Condensed Milk
1 cup Dark Rum
1 cup Heavy Cream
1/4 cup Chocolate Flavoured Syrup
4 teaspoons Instant Coffee Powder
1/2 Tablespoon Ground Cinnamon
1/2 Tablespoon Vanilla Extract
1/4 Tablespoon Coconut Extract

Combine all ingredients in blender or food processor. Whirl at high speed until well blended and smooth. Serve immediately over ice. Or cover tightly and store in refrigerator up to 2 weeks. Stir before serving.
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HighHeelKitchen
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