Macerating time: 2 hours
Infusing time: 20 minutes
Waiting time: Better the next day
 

Tradition 

This emblematic drink, called "crémasse" in French or "kremas" in Creole, is a cousin of American eggnog: a sweet, thick, creamy liqueur. In Haiti, anything is an excuse for making liters of kremas, whether it's a family reunion, a special event or the holiday season. Known for centuries, this recipe, handed down from generation to generation, has many variations, each with subtle adaptations: dark rum, white rum, sometimes 40° alcohol, the proportion of coconut milk and spice... but the flavor stays essentially the same: it's aways just as delicious and slightly traiterous. 

1.  Combine the coconut milk and rum. Macerate for 2 hours.
2. In a saucepan, combine the evaporated milk, cinnamon, nutmeg and lime zest. Let infuse over low heat for 20 minutes; do not allow the mixture to boil.
3. Remove the pan from the heat and add the sugar. Stir until the sugar dissolves in the hot liquid.
4. Add the rum and the coconut milk (step 1) and vanilla. Gently whisk in the condensed milk.
5. Let sit for 1 to 2 hours to allow the flavors to blend. Ideally, let rest until the next day.
6. Strain and serve over ice with a little grated nutmeg. 

Kremas can be stored in glass bottles in a cool dark place for a day or two.