Pistachio Rum Cream
In search of something green for St. Patrick’s Day we came up with a new version of a pudding shot.
Ingredients
Brinley Gold Shipwreck Coconut Rum Cream
Rich cream followed by flavors of fresh and toasted coconut. It finishes with sweet rum and notes of nutmeg and cardamom.
Instant Pistachio Pudding
Whole Milk
Gelatin
How it’s made…
Here is what we did
Bloom 3/4 tablespoon of gelatin with 3 tablespoons of water in a small bowl.
Microwave 1/3 cup Rum Cream in a microwave-safe bowl for 33 seconds.
Add in your bloomed gelatin and stir until it is completely dissolved.
In a separate bowl, using a mixer, add 1/2 package instant pistachio pudding to 2/3 cup whole milk.
Blend in the Rum Cream/gelatin mixture.
Pour into your molds.
Allow this layer to set for a minimum of 3 hours.
There’s no sense sitting around waiting for the gelatin to get firm.
Make yourself a cocktail while you wait for the gelatin to sit.
Key Lime Pie
3 oz Brinley Gold Run Cream
.5 oz. Brinley Gold Vanilla Rum
2 oz. Coconut Water
Instructions:
Add all of the ingredients to a shaker with ice and shake.
Strain into a martini glass and enjoy.