by Patrick Kennedy
Combine ingredients in a large bottle or sealed jar and keep in the refridgerator for 2 or 3 weeks. Then strain the mixture using cheesecloth or a filter into smaller decorative or porclein-stopper bottles (like Grolss).
Because this recipe is unpasteurized, the Rum Cream will need to be stored in the refridgerator at all times. But the results are fantastic.
You can also substitute Bourbon for Rum for a different taste!
It's a classic recipe - give it a try -
you will love it!
12 to 14 ounces of Rum
1 can of Borden Eagle Sweeten Condensed Milk
1 pints of half and half
1 or 2 cups of milk
2 tablespoons of Hershey's chocolate syrup for color
2 or 3 dried vanilla beans
8 to 10 clove sticks
