Kremas is one of those things that bring so many memories, mainly because it’s always served at party, during holidays, and in times of celebrations. I cannot remember a time when I had Kremas and I wasn’t in great company of dear friends and family.
Living in the US now, this drink has become a commodity for many of us. When you find someone who can make good kremas, you get as many 750ml, or larger, bottles as you can and hoard it for days.
Give this drink a try at your next barbeque after the sun has set with some music in the background. Or serve it at the next holiday gathering, either way, it’s best enjoyed with great company!
Kremas: Haïtian Holiday Drink
- Large Bowl
- Unbleached Cheese Cloth or Clean Kitchen Towel
- 3 whole Coconuts
- 1 12oz can Evaporated Milk
- 2 12oz can Condensed Milk
- 2 lbs White Sugar
- ¼ cup Vanilla Extract
- ½ litre Rhum Preferably Rhum Barbancourt
- 1 tsp Lime Juice Fresh
- 2 sticks Cinnamon
- 1 tsp Lime Zest
- 1 tsp Grated Nutmeg
- 1 tsp Star Anise Extract
- Grate the coconut with the ecaporated milk finely in a blender. Use the cheese cloth to strain and squeeze out all liquid from coconut and milk.
- Mix coconut mixture with condensed milk.
- Add all remaining ingredients and milk mixture to large bowl. Let it steep for 25 minutes, stirring occasionally.
- Strain mixture using cheese cloth and bottle it up.
- Enjoy with ice, at room temperature, or chilled.