I had 1/2 cup sweetened condensed milk left over after doing another recipe of Dark Chocolate Gelato and had a bottle of Brugal Titanium Rum sitting on the island. My mind began to work on how best to combine them.
As much as I like Bailey’s Irish Cream, it pales in comparison to the memory of a delicious rum cream I had many, many years ago. A web search turned up a lot of recipes, none of which appealed, as I didn’t want to add eggs, coffee or another liquor. So I took parts of several recipes and created my version of Rum Cream to which I added Hershey’s chocolate syrup because, why not?
Chocolate Rum Cream
1/2 cup sweetened condensed milk
1/3 cup cream
1/3 cup whole milk
3 tablespoons rum
1 tablespoon chocolate syrup
Combine all ingredients in a blender and mix. Scrape down the sides of the container and mix again. Keep chilled until ready to serve.