Creamy Rum Liqueur recipe

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.

Email to a friend
Print version
Comments