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
1tsprum 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!
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 1/2 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.