It seems the rum yeast really loves the sugarcane molasses, cause with sugarbeet molasses (and a lot of table sugar) it took 2 weeks for sure to ferment out
Forwarded from Racist's cookbook
Gingerbread liqueur:
500ml cream
2 tbsp. cacao powder
3-4 tsp. (to taste) gingerbread spice mix
2 tsp. honey
170g sweetened condensed milk
250ml rum
Start by lightly whipping the cream, then add in the cacao powder, gingerbread spice mix and honey and continue whipping more, after a while add the condensed milk and finally the rum, refrigerate and enjoy it cold
500ml cream
2 tbsp. cacao powder
3-4 tsp. (to taste) gingerbread spice mix
2 tsp. honey
170g sweetened condensed milk
250ml rum
Start by lightly whipping the cream, then add in the cacao powder, gingerbread spice mix and honey and continue whipping more, after a while add the condensed milk and finally the rum, refrigerate and enjoy it cold