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Cremas (also spelled Kremas) is Haiti’s signature holiday drink, and it does not hold back. It’s rich, sweet, and coconutty with layers of warm spice and a generous pour of Barbancourt rum. Serve it ice cold and watch it disappear faster than the rum cake.
Is it spelled Cremas or Kremas?
Both are correct! “Cremas” is the French/Creole spelling, while “Kremas” is the phonetic version you’ll often see in Haitian-American communities or social media.
Ingredient Breakdown
- Fresh Coconut Milk or Canned Coconut Milk – The creamy, tropical base of this traditional Haitian drink.
- Evaporated Milk – Adds richness and a silky texture.
- Cinnamon Sticks, Nutmeg, Star Anise – Infuse deep holiday spice flavor during the simmer.
- Sweetened Condensed Milk & Cream of Coconut– Thickens and sweetens the final mix.
- Barbancourt Haitian Rum – A must for authentic flavor; bold, warm, and smooth. Barbancourt is the top choice rum to make cremas.
- Vanilla Extract – Rounds everything out and brings the aroma together.
- Lime Zest – Adds freshness and cuts through the richness.
Helpful Tips for Making Cremas
Cremas can keep for a few months in an airtight container. Shake before serving, as it may thicken slightly. If making alcohol free, it will last only a few days in the fridge.
Yes! Skip the rum for a family-friendly version that still tastes creamy and spiced. If making alcohol free, add some rum extract.
Barbancourt is traditional, but any aged Haitian rum works well.
Cremas Recipe (Haitian Kremas)
Ingredients
- 1 coconut , or 1 can of coconut milk
- 1 12 oz evaporated milk
- 2 cinnamon sticks
- 1 tsp nutmeg
- 1 star anise
- 2 14 oz sweetened condensed milk
- 1 15 oz cream of coconut
- 1 cup Barbancourt Haitian rum, or any dark rum
- 2-3 tsp vanilla extract
- 2 tsp almond essence, almond extract (optional)
- 1 tsp lime zest
Instructions
- Skip this step if using canned coconut milk and go to the next step. Crack open the coconut, take out the white meat and scrape off any remaining skin. Rinse the coconut meat then add it to a blender with the evaporated milk. Blend until smooth. Strain the coconut milk mixture into a saucepan using a strainer or cheesecloth.
- Heat the coconut milk over medium heat and add the cinnamon sticks, nutmeg and star anise. Let this gently simmer for about 10 minutes stirring occasionally. Remove the cinnamon sticks and star anise but save them to pit in the containers later.
- To a blender or large bowl blend together the coconut milk mixture, condensed milk, cream of coconut, rum, vanilla extract, almond essence and lime zest until smooth.
- Pour into a bottle or airtight container and let it sit in the fridge for a few hours at least to get cold. Don't forget to add the cinnamon and star anise from earlier. Serve and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Kremas
Make the coconut milk: If using fresh coconut, crack it open, remove the meat, and blend with evaporated milk. Strain through a fine mesh strainer or cheesecloth into a saucepan. This can be tedious but it is how authentic Cremas is made. However, I will use the canned coconut milk and I low key think it’s just as good haha.
Simmer with spices: Heat the strained coconut milk with cinnamon sticks, nutmeg, and star anise over medium heat. Simmer for 10 minutes, stirring occasionally, then remove spices and cool slightly. I like to save the spices to add to the kremas container at the end.
Blend the cremas: In a blender or large bowl, combine the spiced coconut milk, sweetened condensed milk, cream of coconut, Barbancourt rum, vanilla extract, and lime zest. Blend until smooth.
Chill: Pour into bottles or airtight containers and refrigerate for several hours before serving. Best served cold.
