Kremas (Haitian Holiday Drink)

The Holidays are here and for Haitians that means family, music, good food and of course good drinks. One of the drinks of choice is Kremas, which is a mixture of milk, coconut, sugar & other ingredients. We love this stuff, so there is definitely a party when Kremas is around.


While doing research on the topic of how to make Kremas I noticed some debates in the comments section on some kremas videos posted on youtube. People argued that you shouldn’t use Wray and Nephew’s Jamaican Rum for this recipe because it is a Haitian recipe and yada yada yada. According to my mother and many other Haitians, kremas was originally made with what Haitians call “Kleren.” To my understanding kleren is similar to Jamaican Overproof White Rum, that’s what my mom told me to buy when I made it. All because we use rum that is not Haitian doesn’t make it less Haitian (IJS).

In this recipe you will see me make my Kremas using Wray & Nephews Overproof White Rum, in the past I have made kremas using Rhum Barbancourt and I like both; but I must say I prefer the one with Rhum Barbancourt because I find the Wray & Nephews is a little too strong for me (I’m not a big drinker). Hope you make this drink, enjoy your holidays!


Watch me make Kremas here:

Kremas (Haitian Holiday Drink)

Print Recipe
Serves: 8-10 Cooking Time: 25-30 minutes


  • 1 (12oz) can Evaporated milk
  • 1 (14oz) can Sweetened condensed milk
  • 1 (15oz) can Cream of coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 anise stars
  • 2 cinnamon sticks
  • 1 teaspoon nutmeg
  • 1 teaspoon lime zest
  • 3 teaspoons lime juice
  • 1 cup white rum or Rhum Barbancourt



On a medium to high flame bring your anise, cinnamon and evaporated milk to a slight boil in a small saucepan; turn flame off immediately as it begins to boil. Discard anise and cinnamon, set aside and let cool.


In a blender add all the ingredients and blend until well combined.


Pour mixture into glass bottles and it is ready to drink.


Kremas thickens as days go by so by day 3 you should notice a visible change. This should keep for 2-3 weeks or longer, it doesn't need refrigeration but you can if you want to.

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  • The Black Domestic Diva
    December 24, 2014 at 11:03 pm

    I'm making this today for my boyfriend thanks for posting

    • Manie Chery
      January 2, 2015 at 11:58 pm

      I'm glad you made it, how did it come out??? Sorry for this tardy response btw.

  • Edouard Marzouka
    September 17, 2015 at 8:59 pm

    Hi Manie,
    Your honesty and great sense of humor incorporate to all.
    Please show me the recipe of preparing lobster tail in tomato sauce. Because I was born in Cap Haitien, I saw people slices lobster with shell on in cross cut and turn it in 5 pieces.
    If you are in receipt of similar email, please forgive the error.

  • Unknown
    October 22, 2015 at 1:40 am

    I would like to know if the blender is absolutely necessary. Can I just mix everything together?

  • Francesca Emanuel
    January 21, 2016 at 7:27 pm

    I made this today and it tastes so good! My mama would be proud. Thanks for the recipe!

  • Sandra Champagne
    December 26, 2016 at 12:00 pm

    I really love watching your video on how to make Kremas, it's very simple thanks for the recipe I'm going to make this for the New Year. Happy 2017 to you!!!!!

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