Cremas Recipe 

When you think of cremas think “creamy,” “family,” “laughs,” “spices,” and “alcohol.” This Haitian version of egg nog or coquito is rich and delightful, and easy to make.  

2 cans evaporated milk

4 cans sweetened condensed milk

2 cans cream of coconut

2 tsp vanilla extract

2 tsp almond extract

2 tsp star anise extract

2 tsp cinnamon

2 tsp grated nutmeg

2 tsp limejuice

2 cups rum, such as Barbancourt

Add the milks and cream of coconut in a large bowl then mix thoroughly. Add vanilla, almond, and star anise extracts, then cinnamon and nutmeg to the mixture. Add the limejuice. Add the dark rum and mix thoroughly.

Allow cremas to sit for 2 to 3 minutes and then use a funnel to pour the mixture into bottles. Now it’s ready to serve at room temperature or chilled - drink up! 

(Recipe adapted from haitiancooking.com)