Cremasse
Cremasse (also spelled cremas or cremas) is a Haitian holiday drink made by blending coconut milk, sweetened condensed milk, evaporated milk, and white rum with warm spices like cinnamon, star anise, cloves, and sometimes almond extract or lime zest. It's related to Puerto Rican coquito and Dominican crema de vie, but coconut is the dominant flavor rather than a background note, and the spice level is usually lighter. Traditionally made in large batches before Christmas and served through New Year's, it's poured over ice in small glasses rather than sipped like a full cocktail.
Varieties
Recipes vary by family: some use star anise and cloves for a deeper spice note, others rely on almond extract for a marzipan-like sweetness, and some add lime zest for brightness. Compared to Puerto Rican coquito, cremasse tends to be thinner and less heavily spiced; compared to Dominican crema de vie, it usually skips egg yolks entirely.
Buying tips
Bottled cremasse is sold mainly at Haitian and Caribbean grocery stores or specialty online shops; check the bottling date since it's a dairy-based liqueur and can start to separate or spoil faster than plain rum. If a bottle looks curdled or has an off smell, don't use it even before the stated expiration.
Substitutes
Coquito (Puerto Rican coconut eggnog) — 1:1
Very close in texture and coconut base, but usually spiced more heavily with cinnamon and sometimes contains egg yolk, giving it a thicker, richer body.
Homemade coconut rum cream (coconut milk, sweetened condensed milk, white rum, grated nutmeg) — 1:1
The closest DIY match if no bottled cremasse is on hand; blend and chill at least 4 hours so the spices infuse before serving.
Non-alcoholic coconut nog (coconut milk, condensed milk, vanilla, nutmeg) — 1:1
Works for recipes using cremasse as a flavoring rather than a drink, but lacks the rum warmth; a few drops of rum extract help close the gap.
Bottled coconut cream liqueur (a Malibu-style coconut rum cream) — 3:4, use slightly less
Sweeter and less spiced than traditional cremasse, so cut the amount slightly and add a pinch of cinnamon and nutmeg to compensate.
Storage
Store homemade or opened bottled cremasse tightly sealed in the refrigerator; the sugar and alcohol content help it keep for about 2 to 3 weeks, but the dairy will still separate over time. Shake or stir well before each pour, and discard if it smells sour or the texture turns grainy.
How to use
Serve well chilled in small glasses, either straight or over ice, with a dusting of fresh grated nutmeg on top. It's also poured over Haitian pain patate (sweet potato pudding cake), stirred into coffee for a spiked coconut latte, or used as a soaking liquid for spiced cakes during the holidays.
What it pairs with
Pairs well with dense spiced cakes, gingerbread, and Haitian pain patate, and works stirred into hot or iced coffee. It also complements roasted or grilled pineapple as a simple holiday dessert.
Nutrition
Cremasse is dense with sugar and fat from condensed milk and coconut milk, plus alcohol calories from the rum, so a standard serving is only 2 to 3 ounces, similar to a cordial rather than a mixed drink.
FAQ
Is cremasse the same as eggnog?
No. Traditional cremasse contains no eggs; its richness comes from coconut milk, condensed milk, and evaporated milk rather than a custard base.
What kind of rum is used in cremasse?
Haitian white rum, most often Barbancourt, is the traditional choice; some households use clairin, a raw Haitian cane spirit, for a stronger, more rustic version.
Can cremasse be made without alcohol?
Yes. Replace the rum with extra coconut milk plus a few drops of rum extract for flavor, though the alcohol-free version won't keep as long in the refrigerator.
Why did my homemade cremasse separate in the fridge?
Separation is normal since it's a dairy and coconut milk mixture; shake or blend it briefly before serving rather than discarding it, unless it also smells sour.
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