Mixing It Up
While reading up on chocolate cream liqueur for my story on Rebecca Griffin Jones, I came upon this simple recipe by mixmaster A.J. Rathbun. It appears in his book Luscious Liqueurs (Harvard Common Press).
This can be served on the rocks, over ice cream or in such trendy drinks as chocolate martinis.
Chocolate Cream Liqueur
2 cups dark rum
1 (14-ounce) can sweetened condensed milk
1 cup heavy cream
½ cup chocolate syrup
½ teaspoon pure vanilla extract
1 teaspoon coconut extract
Put all of the ingredients in order in a sturdy blender. Blend on high 1 minute, until smooth and well combined. Pour into 1 large bottle or a number of smaller bottles or jars with tight-fitting lids. Seal and refrigerate. Consume within 2 weeks.
Makes about 2½ pints.
