Why it works: Milk and rum work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 967 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Rum and Milk
Ingredients
Directions
Mix the rum well with the milk.
Serve before breakfast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + rumtop 12% of all pairsSmell alikemoderateCooked together967 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Provides the liquid base and mild creamy body that the rum is blended into.
- Rum
- Adds alcoholic flavour and aroma to the milk.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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