Ingredients

The following ingredients have 4 Servings
  • 1 can sweetened condensed milk ((14-ounce/400-milliliters), see note 1)
  • 2 tablespoons unsweetened cocoa powder (, see note 2)
  • 1 cup dark rum (, see note 3)

Instruction

  • Remove paper “label” from condensed milk can and place it in a deep pot. Cover it with water until completely submerged and there is plenty of water (at least 2-inches/5-centimeters over).
  • Bring to a boil, reduce the heat and simmer for 2.5 hours, making sure the can is submerged under water at all times. When done, take the can out and let it cool overnight.
  • The next day, open the can and pour the caramel into a blender, add cocoa and rum. Close with a lid and blend until smooth. When using an electric whisk and bowl, combine the caramel with cocoa first (with a spatula), then pour in the rum in and mix slowly until smooth, using the lowest setting on your electric mixer.
  • Pour into sterilized bottles or jars, close and keep in the fridge.