When you think of cremas think “creamy,” “family,” “laughs,” “spices,” and “alcohol.” This Haitian version of egg nog or coquito is rich and delightful, and easy to make, often shared with family and friends during the holiday season. However, you can make it for any special occasion
The History of Haitian Cremas
Cremas most likely emerged around Haitian independence in 1804, though no one person is named as its original inventor. There’s a particular style of rum popular in Haiti, clairin, that’s best for cremas. Clairin uses local cane sugar in its distillation process, mixing well with the citrus and spices in cremas. Some say the secret to cremas is lime juice and lemon juice to thicken it and balance out the flavors. Cremas joins the pantheon of celebratory drinks from around the world like coquito, eggnog, and mulled wine as something to bring heart and spirit to the holidays.
Haitian Cremas, a Drink for Special Occasions
Description
A Haitian holiday drink to celebrate family.
Ingredients
- 2 cans evaporated milk
- 4 cans sweetened condensed milk
- 2 cans cream of coconut
- 2 tsp vanilla extract
- 2 tsp almond extract
- 2 tsp star anise extract
- 2 tsp cinnamon
- 2 tsp grated nutmeg
- 2 tsp limejuice
- 2 cups rum, such as Barbancourt
Instructions
- Add the milks and cream of coconut in a large bowl then mix thoroughly. Add vanilla, almond, and star anise extracts, then cinnamon and nutmeg to the mixture. Add the limejuice. Add the dark rum and mix thoroughly.
- Allow cremas to sit for 2 to 3 minutes and then use a funnel to pour the mixture into bottles. Now it’s ready to serve at room temperature or chilled – drink up!
Recipe by Claudy Pierre
Photography by Jacqueline Moss
Subscribe to TABLE Magazine‘s print edition.
