Hi again bloggy friends!  As promised here’s a second post in one week.  Hopefully you all saw yesterday’s post on Fall Photography too.   A second post doesn’t happen often around here but I wanted to sneak this one in before Halloween because of the fun spiderweb garnish.  Something for the grown-ups after the little trick-or-treaters are done for the night!

* cheers *

I started experimenting with this recipe after I got a shipment of several rum bottles for a fun freelance photoshoot this summer.  But what to do with all that rum after the shoot was over?  I think some rumballs might be in order for Christmas but I wanted to try a few other recipes before then.

Enter this delicious twist on the classic Irish Cream.  But I guess when you make it with rum it’s technically a Jamaican Cream?  If you’ve ever made Irish Cream you know it’s the easiest thing.  A few ingredients poured into the blender for a minute and it’s done.  I literally just substituted the rum for the whiskey into an Irish Cream recipe I’ve used before that’s delish.  The rum has a slightly earthier more mellow flavour with a hint of caramel, so if you’re up for that this recipe is for you.

* irish cream ingredients but substitute rum *

Then I also borrowed this trick from cake-decorating (which I rarely do) and used it as a garnish for the glass instead.  You guys that are good with the fancy cakes will already know what I’m talking about, but you can melt some chocolate pieces or chocolate chips and pipe it onto wax paper into any shape or design.  Then put it in the freezer to harden again, peel it from the wax paper and ta-da!  Because it was Halloween, I piped this fun spiderweb design.

* pipe melted chocolate on to wax paper and freeze *

Irish Cream with Rum AKA Jamaican Cream Recipe:

1 2/3 cups Jamaican Rum (I used Appletons)
1 can condensed milk (14 oz or 300mL)
1 cup cream (light or heavy, your choice)
2 tablespoons chocolate syrup
2 teaspoons vanilla extract or one vanilla bean, seeds scraped.
2 teaspoons instant coffee.

Mix in a blender until combined.  Chill completely in the fridge to allow flavours to blend, at least six hours.  Store in the fridge for up to two weeks, if it lasts that long!  Serve with chocolate spiderweb garnish for Halloween.

Now help me figure out what to do another bottle and half of rum!

Happy Halloween!

xo andrea

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* hand-stamped notebook label *

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* pin me *

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* do you have a coffee station yet? *