Haitian Egg-Free Kremas (Cremasse)

Prep Time 10

Cook Time 5

Cooling Time 4

Total Time 4 15

Servings

Calories 388

1 12 ounce can evaporated milk use coconut milk to keep this vegan
2 star anise
1 cinnamon stick
3 cloves
1 14 ounce can sweetened condensed milk use sweetened condensed coconut milk to keep this vegan
1 15 ounce can cream of coconut
1 teaspoon vanilla extract optional
1 teaspoon almond extract optional
Zest of 1 lime
1 tablespoon lime juice
1 cup Barbancourt rum
Pinch freshly grated nutmeg for garnish

Make sure you have everything together.
Combine the evaporated milk (or coconut milk) with the star anise, cloves, and cinnamon.
Heat the milk until small bubbles begin to appear around the edges. Do not boil.
Turn off the heat and allow the spiced milk to settle in the fridge for at least one hour.
Strain the milk over the blender and discard the spices.
Combine the spiced milk with condensed milk, cream of coconut, almond extract, lime zest, lime juice, and vanilla extract in a blender. Blend until just mixed.
Add the rum and blend until just mixed.
Transfer to a bottle and chill for at least four hours or overnight.
Before serving, shake the bottle well and pour over ice. Garnish with the freshly grated nutmeg.