We’ve all heard it before. The wife complaining to her girlfriends about her uninspired and romantic-no-more man buying her a blender for Christmas. That there folks is my kind of man. Seriously. I love kitchen gadgets and appliances of all kinds and would have ten times more than I do right now if I had the room to store them all. Something else I love is Sangsters Jamaican Rum Cream… but the NSLC stop selling it a year or two ago now – BOO! So, unless I drive to New Brunswick or fly to Jamaica (which is always a viable option), I’m only getting a good rum cream if I make it myself.
Hamilton Beach sent me their Blender/Chopper (58149C) to test out so what better time to make a batch of homemade rum cream and then use some of it to make a delicious frozen Mudslide.
Homemade Rum Cream (whether it’s Jamaican, Cuban or Dominican… is up to you and which rum you use)
Adapted from Jerri Thomas
- 1 cup Amber Rum (or really, whatever rum you like to drink)
- 1 (14 oz) can Sweetened Condensed Milk
- 1 cup half and half (Blend)
- 3 tbsp chocolate syrup (I used Nesquik and while it’s good, I think next time I’ll use a different brand)
- 2 tbsp fresh brewed coffee
- 1 tsp pure vanilla extract
- 1 tsp coconut extract
Mix everything together in the blender on low for one minute. Allow to sit in the fridge for a hour or so for the flavours to fully blend before sampling (yeah, right).
Hubs and I did some blind taste testing and really couldn’t tell the difference, by taste or appearance… jackpot! So while the majority of the rum cream in this house gets drank on the rocks, I wanted to test out my new blender’s ability to crush ice, so Mudslides it was. Here’s how I made them:
Jamaican Mudslide – serves 1
- 1 oz Rum Cream
- 1 oz Kahlua
- 1 oz Vodka
- 1 small scoop vanilla ice cream
- ice (4 or 5 regular-sized ice cubes should be good)
Put all of the ingredients and the blender and pulse a few times to get the ice broken up. Then, mix on high for about a minute or so, or until well blended and no ice chunks remain. I was really impressed with the blenders ability to mix in the ice and that I didn’t have to stop to stir or move anything around.
To serve the Mudslides all fancy like, drizzle some chocolate syrup on the inside of the serving glass just before pouring the drink. If you wanted to be really, really fancy, top it with whipped cream and more chocolate syrup.
Still have extra rum cream? Try my Rum Cream Ice Cream.
All in all, I’m liking the Hamilton Beach Blender/Chopper. Sometimes the lid seems to fit a bit wonky (it rides up for lack of a better term), but I’m usually holding the lid on anyway. Since my food processor recently went to small appliance heaven, the chopper accessory is perfect for me, since I mainly used it for small jobs like fresh salsas or making bread or cracker crumbs. Having one appliance take the place of two is perfect, since that means I have room for more and Hamilton Beach makes about every small appliance imaginable.
Disclosure: I was provided with product to facilitate this review post, opinions are my own and genuine.