Bumbu Cream Rum Liqueur, 70 cl

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Jerk butter seafood boil: This spicy, flavorful seafood boil is the perfect partner for Jamaican rum cream. The creamy, boozy liqueur helps to balance out the heat of the jerk seasoning. If you’d like to make a non-alcoholic version, you can try using Lyre’s Non-Alcohol-Free Spiced Rum or rum extract. Flavorings

Be patient: Allow the mixture to sit for at least 1 hour to allow the flavors to deepen and develop. Be patient and don’t rush the process, the end result will be worth it. Please keep in mind that this are suggestions and you should adjust ingredients and measurements to your taste and preference. And please make sure all the ingredients are safe for you to consume. VARIATIONS & TWISTS What are some non-dairy alternatives for the heavy cream in this recipe? Dairy-Free Jamaican Rum Cream? No Problem!

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First, instead of using rum, try using Lyre’s Alcohol-Free Spiced Rum or rum extract. These options will give you all the flavor of rum without the alcohol content. Use them in place of the rum called for in the recipe, and you’ll have a delicious alcohol-free Jamaican rum cream. How to Keep Whip Cream from Whipping Up in Jamaican Rum Cream When you’re ready to serve the rum cream, shake it vigorously (the chocolate syrup tends to settle at the bottom) and serve chilled or over ice.

Infused your Baked Goods: Incorporate rum cream into your baking by using it in place of regular cream in recipes like rum cream bread pudding or rum cream brownies. Add it to coffee: Stir a splash of Jamaican rum cream into your coffee for a boozy twist on a classic beverage. Add the rum little by little: When adding the rum to the recipe, do it little by little and taste it as you go, this will allow you to adjust the rum flavor to your preference. The recipe calls for 1 cup of rum, which will give the rum cream a significant alcohol content. Be mindful of this when serving it, and consider reducing the amount of rum if you prefer a lower alcohol content. There are many different types of rum, each with its own unique flavor. White rums are light and dry, while dark rums are full-bodied and rich. Next, mix all of the ingredients except the heavy cream in a high-speed blender on a high setting for 15-30 seconds, or until the mixture is smooth and well-blended.Sweeteners such as cane sugar, honey, or syrup are added to balance the strength of the alcohol and enhance the liqueur’s flavour. The skill of the distiller is crucial at this stage, as they must strike the perfect balance between the strength of the rum and the sweetness and intensity of the added flavours.