Cremas

Recipe from Charlene Absalon

Adapted by Christina Morales

Published Nov. 30, 2023

Cremas
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
2¼ hours
Prep Time
10 minutes
Cook Time
5 minutes, plus 2 hours' resting
Rating
4(84)
Notes
Read community notes

Many countries in the Caribbean celebrate the holidays with similar thick, creamy rum-based cocktails. This cremas recipe, by Charlene Absalon who owns Cremas Absalon, hails from Haiti and balances dark rum with sweet coconut and condensed milks, plus warm spices like cinnamon and nutmeg. Haitian rum like Rhum Barbancourt is especially popular for this drink; islanders are loyal to their local rums. Similarly rich and velvety to cremas (also known as kremas), Puerto Rican coquito incorporates cream of coconut, which was invented on the island, and Cubans make crema de vie, a drink that’s comparable to eggnog. —Christina Morales

Featured in: In the Caribbean, a Creamy Way to Toast the Holidays

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Ingredients

Yield:5 cups (about 6 servings)
  • 2(14-ounce) cans sweetened condensed milk
  • 1cup coconut milk
  • ¾cup evaporated milk
  • 1cup dark rum (preferably Rhum Barbancourt)
  • 1cinnamon stick
  • 1teaspoon ground nutmeg
  • 1teaspoon vanilla extract
  • 1whole star anise
  • 1teaspoon finely grated fresh lime zest
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

634 calories; 22 grams fat; 16 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 0 grams dietary fiber; 75 grams sugars; 13 grams protein; 207 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, whisk to combine the condensed milk, coconut milk and evaporated milk.

  2. Step 2

    Add the rum, cinnamon, nutmeg, vanilla extract, star anise and lime zest. Let sit at room temperature for 2 hours before serving (or refrigerated overnight, if your space is warm). Strain and discard solids.

  3. Step 3

    Serve at room temperature with a few ice cubes (no less than three ice cubes) or chilled, in a rocks glass or other short, wide glass. The mixture can be kept, covered and refrigerated, for up to 1 month.

Ratings

4 out of 5
84 user ratings
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Private Notes

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Cooking Notes

Rodnil

There is room in this world for more than one holiday drink.

Afi

This sparks a wonderful memory. Back in the 80s my Haitian roommate introduced me to cremas. Somehow I tracked down a recipe and made it for my Tennessee family. It was a huge hit. I guess now is a good time to revive it.

Corinne

Love it! So delicious.

V

I was looking for something “eggnog-ish” (creamy, sweet, thick and boozy) that was quick and easy to make. I followed the recipe except I used only 1 can of condensed milk and a whole can of coconut milk, and omitted lime zest because I didn’t have any (I will infuse and strain later when I get some). Anyhoo, I cannot imagine using 2 cans of sweetened condensed milk because holy moly, this is sweet! But it’s definitely a keeper. Can’t wait to add it to my coffee!

Loie

Made this for this Christmas Eve and everyone loved it. Much easier that eggnog and not as cloying. Used only one can of condensed milk since that is what I had and it was as sweet as we wanted.

RayV

This coquito without the coco lopez. Coquito is an egg free drink. Those adding eggs are copying eggnog.

GC

Hi! What is the purpose of the evaporated milk? What does it add to drink? Thanks!

V

I was looking for something “eggnog-ish” (creamy, sweet, thick and boozy) that was quick and easy to make. I followed the recipe except I used only 1 can of condensed milk and a whole can of coconut milk, and omitted lime zest because I didn’t have any (I will infuse and strain later when I get some). Anyhoo, I cannot imagine using 2 cans of sweetened condensed milk because holy moly, this is sweet! But it’s definitely a keeper. Can’t wait to add it to my coffee!

Sally

Wondering if this will work with all evaporated milk (it's what I have on hand), in place of sweetened condensed, maybe adding extra sugar as needed.

Afi

I found my old recipe. It had milk and separated eggs in place of sweetened condensed milk. I suspect you'd need a thickening agent if you forgo the sweetened condensed milk

Corinne

Love it! So delicious.

Afi

This sparks a wonderful memory. Back in the 80s my Haitian roommate introduced me to cremas. Somehow I tracked down a recipe and made it for my Tennessee family. It was a huge hit. I guess now is a good time to revive it.

Rosiegator

Skip the coconut for crema de vie...so much better.

Rodnil

There is room in this world for more than one holiday drink.

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Credits

Adapted from Charlene Absalon

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