Fehmalee's Rum Cream
If you like Irish cream then you will love my rum cream. I make this every year and enjoy having it in a cozy, quiet, kid free (while they are asleep), possibly husband free environment. Just a nice drink to have for that xmas moment to yourself.
1 can sweetened condensed milk, 125-200mls amber rum (Appleton's), 300mls double cream, 1tsp cacao powder, 6tbs espresso (I used strong ground Blue Mountain Coffee),
1 tsp Madagascan vanilla extract, 1/4 cup of milk at a time if consistency is too thick (optional)
Mix espresso and cacao to dissolve, then add all ingredients in a blender and blend on a low setting for a minute. If rum cream consistency is too thick, just add 1/4 cup of milk at a time until you reach desired consistency.
Refrigerate for an hour for flavours to marry then serve over ice and enjoy!
Will last for 2 weeks in the fridge or in your tummy before then.