Cremas (Kremas or Cremasse)

  • Yield : 2 Bottle
  • Servings : 8
  • Prep Time : 5m
  • Ready In : 30m

Cremas (Kremas or Cremasse) is a popular drink in Haiti and is served regularly at social events and during the holidays. It is usually consumed along with a sweet pastry of some sort. The beverage possesses a creamy consistency similar to a thick milkshake and varies from off-white to beige in color.


  • 1 Can of Evaporated Milk
  • 2 Cans of Sweetened Condensed Milk
  • 1 Can Cream of Coconut
  • 1 Teaspoon Grated Nutmeg
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Anise Star Extract
  • 1 Teaspoon Almond Extract
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Lime Juice
  • 1 Cup of Rum (Preferably Barbancourt)


Step 1

In a large bowl add the 1 cans of evaporated milk and 2 cans of sweetened milk.

Step 2

Add the cream of coconut and mix the ingredient thoroughly.

Step 3

Add vanilla, almond, Anise star, cinnamon and nutmeg to the mixture.

Step 4

Add the lime juice to the mixture to slightly thicken it.

Step 5

Finally add the dark rum into the mix and mix thoroughly.

Step 6

Let the mix sit for a few min then use a funnel to pour mixture into bottles. The mix should fill a 750 ml bottle. Serve over ice, chilled or at room temperature.

Suggested Cremas Products

Average Member Rating

(3.9 / 5)

3.9 5 48
Rate this recipe

48 people rated this recipe


Related Recipes:
  • Fresco (Shaved Ice)

  • labouyi Bannann

    Labouyi Bannann (Plantain Porridge)

  • Haitian Bread

    Haitian Bread (Pain)

  • Haitian Ginger tea

    Haitian Ginger Tea (Te Jenjanm)

  • Haitian Peanut Butter from

    Haitian Peanut Butter (Mamba)

Comments (24)

  1. posted by fifi on January 2, 2014

    I followed this recipe exactly to make this drink for Christmas. I had everything except the Barbancourt, so I used Bacardi Gold Puerto Rican dark rum. It wasn’t exactly like the Haitian Kremas (because of the alternate rum) but lets just say I made two whole bottles, and finished them both before new years. My resolution? Get rid of the weight I gained just from drinking it!

  2. posted by Jan on May 17, 2014

    This recipe is delicious. I agree you must use Barbancourt for that true kremas taste.

    • posted by Dna omer on December 13, 2014

      Thanks for your kitchen ❤️

  3. posted by Sheila Polynice on December 31, 2014

    Just made this kremas recipe and it’s great! Taste’s just as I remembered. And I was actually able to find Barbancourt in Northern California!! Win! Lol.

  4. posted by nadine on February 14, 2015

    Can you post the recipe for chaka?

  5. posted by Dylan on March 13, 2015

    What low alcoholic content drink can you substitute the rum with? I am worried that my girlfriend who is Haitian will damage her health and I don’t want her to have to deal with the permanent effects of consuming a drink with such a high alcoholic content. I’m trying to find out a way to lower that risk. Any help would be greatly appreciated.

    • posted by HaitianCooking on March 21, 2015

      You can use rum extract which you can find near the vanilla at your local grocery store. Its non alcoholic.

      • posted by Anyotta on September 18, 2015

        How much Rum extract would I put in this recipe?

    • posted by Milan on May 24, 2015

      Caption Morgan worked

    • posted by Laverne Torres on October 17, 2017

      Just don’t make kremas at all because you can’t keep kremas from a Haitian lol I know because being a Haitian myself there’s no way you could that away. But seriously just cut the measurement of the rum in half. She’ll still enjoy it!

  6. posted by Marie on November 25, 2015

    This receipe was easy to follow, and it tasted delicious. My mom was impressed! I’m planning to make some for my family and friends! Thank you!

  7. posted by Elle on April 9, 2016

    The cream of coconut is extremely thick and leaves big unsightly clumps. How do you smooth out the clumps?

    • posted by HaitianCooking on April 14, 2016

      You should be using coconut cream not cream of coconut. They are very different.

    • posted by mlw on December 27, 2016

      Recipe calls for cream of coconut. If you use a blender for milks and cream, no lumps. Also one recipeI saw instructed you to strain through a sieve. This willl also eliminate lumps.

  8. posted by Marie on October 30, 2016

    Not to mention mayi blan or mayi kole and legumes

  9. posted by Theresa on November 15, 2016

    The nutmeg and the cinemon are floating to the top in the bottles. Is there something I can do?

    • posted by Jean on December 18, 2017

      Shake the bottle before serving.

  10. posted by Lynne Martino on November 23, 2016

    Thank you,but where is the sugar. Usually I see people add sugar. Please advise.

  11. posted by E Saint on January 30, 2017

    Add the rum first and the cream of coconut second then shake thoroughly, the alcohol acts as a solvent to dissolve all the lumps.

  12. posted by Christelle Josma on March 3, 2017

    This recipe is amazing! it tastes so good. Thank you 🙂

  13. posted by Love on December 17, 2017

    I heard that the longer it sits the better it taste, I Mae mine since Thanksgiving for new years and went to it today only to see the rum has seperated from the other ingredients and it tasted sour. My question is is it supost to be that way then later get back to where it should be?

  14. posted by Kayy on December 19, 2017

    The recipe says cream of coconut by the way. I’m just glad a read the commentsz

  15. posted by Diane on December 28, 2017

    I made this and it was delicious. So easy to make and yes the Barbancourt made it taste just exactly how the kremas is supposed to taste. My husband and sister were both quite impressed. Thanks.


Leave a Reply

Your email address will not be published. Required fields are marked *