Cream Puff

Pro tips

• Dissolve powdered sugar in rum before adding cream to prevent graininess in the final drink.
• Use fresh ice and shake hard for 10–15 seconds to fully chill and emulsify the cream.
• Strain into a chilled coupe or cocktail glass for a silkier mouthfeel and better presentation.
• Taste and adjust sweetness with an extra pinch of powdered sugar if preferred.

Substitutions

• Light rum → vodka or bourbon (changes flavor profile to spirit-forward)
• Light cream → heavy cream (use 3/4 oz and thin with milk if too thick)
• Powdered sugar → simple syrup or honey (1/2 tsp equivalent, adjust to taste)

Can I make this drink without rum?

Yes, omit the rum for a non-alcoholic cream drink, or substitute with vodka or bourbon for a different flavor profile.

Should this be shaken or stirred?

Shake vigorously with ice to chill and combine the cream and sugar evenly; strain into a glass.

What type of light rum works best?

White or silver rum works well; avoid dark or spiced varieties to maintain the drink's delicate, creamy profile.

Can I substitute heavy cream for light cream?

Yes, but use slightly less (3/4 oz) to avoid an overly thick texture; add a splash of milk to thin if needed.

How do I prevent the powdered sugar from clumping?

Add the powdered sugar to the shaker with the rum first, stir briefly to dissolve, then add cream and ice.