Jamaican rum cream is used in cocktail recipes, such as the Hummingbird, the Dirty Banana and the Cherry Bomb. While readily available in Jamaica, some brands are difficult to find elsewhere. Solve this problem by making rum cream at home.
A Hummingbird and a Dirty Banana are popular blended Jamaican drinks. To make a Hummingbird, combine 1 ounce of rum cream, 1 ounce of coffee-flavored liqueur, 1 ounce of milk and 1/2 ounce of strawberry syrup in a blender. Blend to mix. Add 1/2 banana and 1 cup of crushed ice, and blend until smooth. Pour the finished Hummingbird into a serving glass, and garnish as desired.
To make a Dirty Banana, combine 1 ounce of rum cream, 1 ounce of dark rum, 2 ounces of milk, 1/2 banana and 1/2 ounce of simple syrup in a blender. Add 5 ice cubes, and blend until smooth.
A Cherry Bomb is a layered shooter served in a shot glass. Pour 1/3 ounce Swiss chocolate almond-flavored liqueur in a shot glass. Carefully layer 1/3 ounce sherry into the glass, followed by 1/3 ounce Jamaican rum cream. Serve immediately.
If Jamaican rum cream isn't readily available, make it by blending 1 can of sweetened condensed milk with one cup of dark Jamaican rum and 1 cup of heavy cream. Add 2 tablespoons chocolate syrup, 4 teaspoons granulated instant coffee, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract, and blend until smooth. Jamaican rum cream may be stored in the refrigerator for up to a week.