About this recipe:Caramelised condensed milk is blended with spiced rum, to create this rich, creamy and exceedingly smooth caramel rum drink. It's perfect for after dinner sipping, in coffee, served with ice or poured over ice cream.
2 (397g) tins sweetened condensed milk
300ml spiced rum
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Remove the labels from the cans of milk. Place the cans into a large saucepan and cover with a few centimetres of water. Bring to the boil over high heat, then reduce heat to medium, cover and simmer for 4 hours. Keep an eye on the water level and add water as needed to keep at least an 2.5cm of water above the cans. After the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
Open the cans and scrape the browned milk into a bowl, whisk in the spiced rum until smooth, then pour into a bottle with a lid. This drink will keep for 2-3 months in the refrigerator.