Haitian Cremas
Sweet, creamy, coconutty, and spiced with cinnamon and nutmeg, Haitian Cremas (or Kremas) is a rum-based drink traditionally enjoyed during Christmas and celebrations in Haiti.
Now, I’m not Haitian, so I wasn’t about to come over here and tell you how to make Cremas like somebody’s Haitian auntie. I worked on this recipe with a Haitian friend, and together we came up with this version using condensed milk, evaporated milk, cream of coconut, dark rum, and spices.
One of my favorite things about Caribbean food is seeing how many similarities we have from island to island while still making things our own. Cremas immediately reminds me of the Ponche de Crème we make in Trinidad and Tobago. The ingredients and flavors aren’t exactly the same, but that creamy, spiced, rum-filled holiday drink? Oh, we understand each other.
What is Haitian cremas?
Cremas, also spelled Kremas or Cremasse, is a sweet, creamy Haitian alcoholic drink made with rum, milk, coconut, and spices. It’s especially popular around Christmas and other celebrations, although recipes and ingredient amounts can vary from family to family.
If you’re from another part of the Caribbean, Cremas may sound familiar. In Trinidad and Tobago, we have Ponche de Crème, while Puerto Rico has Coquito. They’re not the same drink, but they share that Caribbean love of creamy holiday drinks flavored with rum and spices.
For this version, I leaned on my Haitian friend’s knowledge while we worked through the ingredients and amounts together. We settled on a simple mixture of evaporated milk, condensed milk, cream of coconut, dark rum, cinnamon, nutmeg, lime, vanilla, almond, and star anise.
How to make Haitian cremas
Ingredients you will need
Cremas recipes can vary from family to family. For this version, these are the ingredients my friend and I settled on.
Milk and coconut base
Sweetened condensed milk adds sweetness and helps give the Cremas its thick, creamy texture.
Evaporated milk keeps the drink creamy without adding more sweetness.
Cream of coconut adds coconut flavor and sweetness. Make sure you’re using cream of coconut, not coconut cream. They are not the same thing.
Spices and flavorings
Nutmeg and cinnamon add warm spice, while star anise extract brings a subtle licorice-like flavor.
Vanilla and almond extracts round out the flavors, and a little lime juice helps balance the sweetness.
Rum
Dark rum gives the Cremas its boozy kick. Rhum Barbancourt is a Haitian rum and a great choice here, but you can use another dark rum if that’s what you have.
How to make Haitian cremas
There’s no cooking needed for this version. Everything is mixed together and chilled so the flavors have time to come together.
- Mix the creamy base. Add the evaporated milk, sweetened condensed milk, and cream of coconut to a large bowl. Whisk until completely combined and smooth.
- Add the flavorings. Mix in the nutmeg, cinnamon, star anise extract, almond extract, vanilla extract, and lime juice.
- Add the rum. Pour in the dark rum and mix again until well combined.
- Chill. Cover and refrigerate the Cremas for at least 3 to 4 hours before serving. This gives the flavors time to blend.
- Serve. Give it a good stir or shake before serving, then pour into small glasses. Serve chilled or over ice.
Storage tips
Store Haitian Cremas in a clean, airtight glass bottle or jar in the refrigerator.
The mixture may separate slightly as it sits, especially because of the coconut and spices. Give the bottle a good shake before pouring.
Keep the Cremas refrigerated between servings and discard it if you notice an unusual smell, flavor, appearance, or other signs of spoilage.
How to serve
Cremas is best served chilled. Give the bottle a good shake before pouring, then serve it in small glasses as is or over ice.
Since it’s rich, creamy, and sweet, a little goes a long way. I like it nice and cold, especially after it has had a few hours in the fridge for the rum, coconut, and spices to come together.
FAQs
Rhum Barbancourt is a Haitian rum and works well in Cremas. If you can’t find it, you can use another dark rum.
This Cremas recipe does not contain eggs. Its creamy texture comes from evaporated milk, sweetened condensed milk, and cream of coconut.
No. Cremas is sometimes compared to eggnog because both are creamy drinks commonly enjoyed around the holidays, but they are not the same. This Haitian Cremas recipe is made with coconut, milk, rum, and spices and does not contain eggs.
No. Cream of coconut is sweetened and is what I use in this recipe. Coconut cream is generally unsweetened, so substituting it would change both the sweetness and flavor of the finished Cremas.
Some separation can happen as the Cremas sits. Shake or stir it well before serving to bring everything back together.
Keep homemade Cremas refrigerated in a clean, tightly sealed bottle or container. Since shelf life can vary depending on the recipe and how it was prepared and stored, I don’t recommend relying on a long storage time. Check it for any signs of spoilage before serving.
If you make this Haitian Cremas, let me know how it turns out in the comments and leave a star rating in the recipe card below.
Looking for more Caribbean Christmas favorites? Try my Ponche de Crème, homemade Ginger Beer, Pastelles, and Trinidad Black Cake next.
Recipe
Haitian Cremas
Ingredients
Method
- Add the evaporated milk, sweetened condensed milk, and cream of coconut to a large bowl. Whisk until smooth and completely combined.
- Add the nutmeg, cinnamon, star anise extract, almond extract, vanilla extract, and lime juice. Mix well.
- Pour in the dark rum and mix until completely combined.
- Cover and refrigerate for at least 3 to 4 hours to allow the Cremas to chill and the flavors to come together.
- Shake or stir well before serving. Serve chilled or over ice.
Nutrition
Notes
- Rhum Barbancourt works well in this recipe, but another dark rum can be used.
- Use cream of coconut, not unsweetened coconut cream. Cream of coconut is sweetened and contributes to both the flavor and sweetness of the Cremas.
- Store in a clean, tightly sealed bottle or container in the refrigerator. Shake well before serving if the mixture separates.
Recipe Printed From ThisBagoGirl.com
