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Coconut Rum Cream

"We loved drinking a little coconut rum cream in our morning coffee on vacation in Jamaica, but could never find it when we returned home. After looking up several recipes I decided to make some adjustments and came up with my own version. Add a little to your coffee or serve over ice as a cocktail."

Ingredients :

• 1 cup heavy whipping cream
• 1 (2.6 ounce) bar milk chocolate candy bar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup dark rum
• 4 teaspoons instant coffee granules
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

Instructions :

Prep : 10M	Cook : 32M	Ready in : 20M

• Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
• Blend cooled chocolate mixture, sweetened condensed milk, rum, coffee granules, cinnamon, vanilla extract, and coconut extract together in a blender on high speed until smooth.

Notes :

• Half-and-half can be substituted for the heavy whipping cream.

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