Creamy Rum Liqueur recipe

rating
8.2
5 votes
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alcohol
5%
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400 ml condensed milk
300 ml cream
300 ml milk
3/4 cup Bundaberg® amber rum
2 tbsp chocolate syrup
2 tsp instant coffee
2 tsp boiling water

Dissolve coffee in water. Mix all ingredient's slowly in a blender. Serve chilled. Keeps, sealed in the fridge, for 2 weeks.



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