Monday, 27 Jul 2015
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Rum Cream Liquour PDF Print E-mail
Written by sailacious   
1 can cream
1 can sweetened condensed milk
2 oz chocolate 
1 1/2 cup amber rum
1 tsp vanilla
1/2 tsp cinnamon 
1/4 tsp coconut extract

Bring cream to a simmer and stir in chocolate until melted. Remove from heat and add sweetened condensed milk slowly while stirring. Add remaining ingredients. Blend until smooth. Cool in refrigerator.

Serve over ice.  Keeps in refrigerate up to 1 week. 
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Comments (1)
1 Saturday, 05 October 2013 21:54
looks good- and dangerous! I assume that's supposed to be 'teaspoons' on the coconut extract?
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