Similar to eggnog, but flavored with coconut, lime and almond, this Haitian holiday beverage is traditionally served on New Year’s day.
2 cups sugar
¼ cup water
3 cinnamon sticks
1 liter dark or spiced rum*
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
15 oz. cream of coconut (not coconut milk)
2 Tablespoons vanilla extract
1 Tablespoon almond extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
Zest of two limes
Combine sugar, cinnamon sticks and water in a saucepan and place on low heat. Allow sugar to fully dissolve and make a simple syrup. Remove from heat and cool.
Whisk rum into cooled syrup. Combine condensed milk, evaporated milk and coconut cream. Vigorously whisk milk mixture into rum in a steady stream to avoid curdling. Add extracts, spices, and zest. Set aside for two hours to allow flavors to meld.
Strain through a fine mesh sieve. Pour into glasses, garnish with additional nutmeg and serve. Cremasse can be served cold or room temperature – I prefer it cold.
*Dark rum allows the almond extract flavor to come through while spiced rum compliments the cinnamon and nutmeg.
Ah, December, when my reclusive side is not only tolerated, but exalted. When crackling fires, naps with kitties and piled blankets equal bliss and HBO loses to a Rankin-Bass animated holiday special – you know…Heat Miser, The Island of Misfit Toys, “Put one foot in front of the other.” Don’t pretend like you don’t still watch them.
December is also the month when this recluse can rationalize drinking a nightly mug of this decidedly decadent soul-warming beverage to abate the chill. I’ve been serving this spiked indulgence, which we’ve nicknamed “Hot Bubba,” for almost 30 years.
Hot Buttered Rum
1 pint gourmet Vanilla Bean Ice Cream (softened)
8 oz. Light Brown Sugar (by weight)
8 oz. Powdered Sugar (by weight)
8 oz. Salted Butter (softened)
½ teaspoon (generous) Cinnamon
½ teaspoon Nutmeg (freshly ground)
½ jigger Rum or Spiced Rum
½ jigger Brandy
Freshly ground nutmeg for garnish
Make Batter: Beat together ice cream, sugars, butter, cinnamon and nutmeg until butter is evenly distributed throughout ice cream. Store in freezer.
Place 2 or more Tablespoons of batter into a mug. Add rum and brandy and fill mug with boiling water. Stir until batter is fully dissolved. Sprinkle with nutmeg before serving.