Haitian Kremas (Crémas) Recipe

Haitian Kremas (also spelled Crémas) is a rich, creamy coconut-based liqueur infused with warming spices, citrus zest, and rum. Deeply rooted in Haitian culture, Kremas is traditionally served during holidays, weddings, birthdays, and special gatherings, but it’s also enjoyed casually among family and friends.

If you’ve ever tasted Haitian Kremas, you know it’s more than just a drink. It’s comfort, celebration, and heritage in a glass. This authentic Haitian Kremas recipe delivers the perfect balance of creaminess, spice, and warmth, just like the versions passed down through generations.

What Is Haitian Kremas?

Haitian Kremas is a sweet, spiced alcoholic beverage made with coconut milk, sweetened condensed milk, evaporated milk, rum, cinnamon, nutmeg, and citrus peel (usually lime or orange). Its flavor is often compared to eggnog or coquito, but Kremas has a distinct Caribbean profile thanks to its spice blend and coconut base.

In Haitian households, every family has their own version. Some stronger, some sweeter, some thicker, but the soul of Kremas remains the same.

Why You’ll Love This Haitian Kremas Recipe

Authentic, traditional Haitian flavor

Creamy without being overly heavy

Perfect for holidays, parties, or gifting

Easy to customize to your taste

Made with simple, accessible ingredients

Ingredients for Haitian Kremas

• 2 cans of Evaporated Milk
• 2 cans of Sweetened Condensed Milk
• 1 mature Coconut (the brown one)
• 2 cups of Haitian Barbancourt Rum (divided)
• 2 tsp Vanilla Extract
• 2 tsp Almond Essence
• 2 tsp Ground Nutmeg
• 2 Cinnamon sticks
• 1 tbsp of Lime Zest
• Juice of half of 1 lime

Directions

Prep Time: 15 minutes

Yield: Approximately 1.5 liters

Equipment used: Blender, cheesecloth or nut bag, and funnel

Step 1: Break open the coconut, separate the meat from the shell, and peel the brown skin off the coconut. If you’re able to, save the coconut water inside of the coconut. You can buy a fresh coconut with the meat already separated from the shell from the supermarket to make things easier. Cut the meat of the coconut into one-inch pieces.

Step 2: To a blender, add the chopped coconut meat along with 1 cup of Barbancourt Rum (feel free to add a bit more if you’d like the drink to be strong) along with 1/2 cup of Evaporated Milk. If you saved the water from the coconut, you can add 1/2 cup of it to the blender as well.

Step 3: Blend until finely chopped. Grab a bowl, and using a cheese cloth, strain the mixture.

Step 4: Place a small sauce pan on medium flame and add 1 can of evaporated milk. Add 2 cinnamon sticks and nutmeg. Warm for 5-7 minutes. Turn the fire off and allow it to cool to room temperature.

Step 5: Add the room temperature evaporated milk with spices to the bowl containing the strained coconut mixture along with remainder of evaporated milk, 2 cans of sweetened condensed milk, vanilla and almond essence, lime juice, and lime zest. Add the remaining cup of Barbancourt rum.

Step 6: Stir, and using a cheesecloth or nut bag, strain again. Using a funnel, add to glass bottles. Keep refrigerated and enjoy!