Jamaican Rum Creme
In our search for fall cocktails, we came across this delightful batch cocktail creation from Montanya Distillers.
2 cups heavy cream
4 oz. chocolate chips
2 teaspoons ground cinnamon
Add to saucepan with a heavy bottom. Simmer on low heat until chocolate is melted; set aside briefly.
2 (12 oz.) cans of organic evaporated milk
8 oz. organic caramel
2 tablespoons strong, locally-roasted coffee
2 teaspoons vanilla extract
3 cups Montanya Oro Rum
Add to Vitamix or other sturdy blender. Blend until smooth.
Add cream mixture to blender mixture. Chill. Refrigerate for up to 30 days.
Credit: Karen Hoskin, Montanya Distillers - recipe; photo - Nathan Bilow