This Jamaican Rum Cream (Alcohol-Free) is the ideal sip for any occasion. This version is made with an alcohol-free option, sweet, creamy ingredients, coconut notes, and chocolate syrup, and topped with your choice of shaved chocolate or extra chocolate syrup. What could be better? Dairy-free option available.
While I thoroughly enjoy my fruity mocktails the greatest, I must admit that I'm always ready for a sweet, decadent mocktail drink. Anyone else?
Well, if you're with me---then this Jamaican Rum Cream (Alcohol-Free) drink is one to try!
This mocktail is a delicious drink that tastes just like a cup of creamy goodness using sweetened condensed milk, plant-based milk, Supligen, chocolate syrup, vanilla, coconut extract, rum extract, and cold brew. If you're looking for something tasty and different for a good wind-down moment or small gathering or event----make this drink.
What is Jamaican Rum Cream?
Basically, Jamaican Rum Cream is the delicious blend of premium aged rum and rich dairy cream with hints of Jamaican ingredients.
The history of rum cream stems from a man named Dr. Ian Sangster who crafted it in 1967 in Jamaica during his visit. Apparently, he crafted the popular cream liqueur by blending together rum, dairy cream, and unique Jamaican fruits and spices.
Jamaican Rum Cream (Alcohol-Free) Ingredients
The ingredients to flavor these mocktails are so rich and premium. Here’s what you need to make them:
Chocolate syrup. I recommend using high-quality chocolate syrup. Preferably dark chocolate for the best boldest flavor. If you'd like to make your own version, you can check out my recipe via my Iced Mocha Latte.
Vanilla. To balance the richness of chocolate.
Coconut extract. This works for sweetness and a nice hint of coconut flavor. You can also use coconut flakes as a substitute as well.
Cold brew. As a nice richness in flavor.
Rum extract. This is optional for a hint of rum taste. If you don't mind alcohol, you can always add actual rum.
Supligen. I like using this vanilla meal replacement drink often enjoyed in Jamaica for extra creaminess and flavor, however, you can substitute with heavy cream or half & half.
Milk. I always use plant-based milk in general, but you can use dairy milk if preferred.
Sweetened condensed milk. I love the Eagle's brand of this, but for a dairy-free version, I recommend Edwards & Son's.
Traditional Jamaican Rum Cream with Alcohol
If you don't mind making this rum cream the traditional way with alcohol, then feel free to add ½ to 1 cup of amber colored rum in place of the rum extract. Just note that if adding alcohol, I highly recommend using full-fat dairy like heavy cream, etc. to prevent "curdling".
The Best Brand of Rum for Jamaican Rum Cream
Based on popular belief, Appleton's Special Rum which is a spiced rum and adds great flavor. However, the best contender to this brand would be Wray and Nephew's Rum, which has sweet notes of vanilla, banana, coconut, and and molasses.
Garnishes and Serving Jamaican Rum Cream
This rum cream drink are already show-stoppers. Before serving, you can dress them up even more with delicious toppings like:
Whipped cream. You can use regular dairy or make vegan whipped cream with cold coconut cream.
Shaved chocolate. These add a dramatic touch.
Pinches of cinnamon or allspice.
Can I Make this Rum Cream Dairy-Free?
Absolutely! To make this drink entirely dairy-free, you can substitute the condensed milk with dairy-free sweetened condensed coconut milk (I love Edward & Son's) and replace the heavy cream with canned coconut cream/milk. Ensure that the chocolate syrup + shaved chocolate are dairy-free as well.
How to Use Jamaican Rum Cream
Other than drinking this creamy rum cream as a treat, you can also utilize any leftovers and large batches in other ways as well, such as:
Add to your favorite latte
Include in eggnog
Top on ice cream or in milkshakes
Add to your favorite coffee mocktail
What Recipes to Serve Jamaican Rum Cream With?
When it comes to serving this Jamaican Rum Cream drink with a meal, the possibilities are endless, however, the flavors pair very well with chocolate, spices, and meals such as:
1cupSupligen, vanilla flavor(You can also substitute with heavy cream or half & half)
1cupPlant-based milk(I like to use Ripple's Pea Milk; You can use your fave plant-based milk or dairy milk)
3Tbspschocolate syrup, store-bought or homemade
1teaspoonrum extract(You can add up to 2-3 Tbsps; See Notes!)
Chocolate syrup, optional
Pinch ofcinnamon or allspice
Crushed ice, optional
TO MAKE THE MOCKTAIL:
In a how-powered blender, add the milk, Supligen, condensed milk, cold brew, chocolate syrup, vanilla, coconut extract, and rum extract together and blend until combined and smooth, about 1 minute or so.
ASSEMBLE:For each drink, fill an 8-ounce glass halfway with crushed ice (if using). Add the rum cream mocktail mixture until glass(es) is filled. Top with additional chocolate syrup or shaved chocolate or pinches of cinnamon/allspice.
Sip and Enjoy!
Tips & Tricks
STORAGE: You can store leftovers in a tightly sealed jar in the refrigerator for 1-2 weeks.
SUPLIGEN: I like to use Supligen for a nice vanilla flavor, however, traditionally heavy cream or half & half is used. To purchase Supligen, you can find it via Amazon.
ALCOHOL: If you don't mind making this rum cream the traditional way with alcohol, then feel free to add ½ to 1 cup of rum----the best is Appleton Special Rum.
DAIRY-FREE: To make this drink entirely dairy-free, you can substitute the condensed milk with dairy-free sweetened condensed coconut milk (I love Edward & Son's) and replace the heavy cream with canned coconut cream/milk. Ensure that the chocolate syrup + shaved chocolate are dairy-free as well.