Jamaican Rum Cream (Alcohol-Free)

5 from 1 vote

This creamy alcohol-free version of Jamaican Rum Cream has the perfect amount of sweetness and punch for everyone.

Prep Time5

Total Time5

Course: Drinks

Keyword: alcohol-free, coconut, coffee, creamy, dairy-free, drinks, easy, Jamaican, rum, sweet

Servings: servings

Calories: 921kcal

Author: Shanika

1 (14 oz.) can sweetened condensed milk
1 cup Supligen, vanilla flavor (You can also substitute with heavy cream or half & half)
1 cup Plant-based milk (I like to use Ripple's Pea Milk; You can use your fave plant-based milk or dairy milk)
3 Tbsps chocolate syrup, store-bought or homemade
2 Tbsps cold brew
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 teaspoon rum extract (You can add up to 2-3 Tbsps; See Notes!)

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!

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.