Christmas Rum Recipes Archives

December 23, 2020December 23, 2020

Holiday Rum Cake

We’ve enjoyed a slice or two of rum cake in our past, but this was our first attempt at making one ourselves and it turned out, well, interesting…. We used a basic recipe from King Arthur Baking and made just a couple of basic changes. The cake was extremely moist and savory and definitely had a wonderful full rum taste. The problem was that it didn’t come out of the Bundt pan as well as we would have liked, which led to photos of an upside-down bundt cake, but the taste made up for the presentation! We oiled and powdered the pan with almond flour, but when we try it again, we’ll use a regular flour to see if that helps with the extraction. Happy Holidays!

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Holiday Rum Cake

Servings:

Ingredients

Cake Mix

2 c Unbleached All – Purpose Flour (plus a little extra for dusting the pan)
1 1/2 c Sugar
1 small box Instant Vanilla Pudding Mix (3.4 oz)
2 tsp Baking Powder
1 tsp Salt
8 tbsp Unsalted Butter (softened)
1/2 c Vegetable Oil
1/2 c Milk (room temperature)
4 large Eggs (room temperature)
1/2 c Aged Rum (we used Mount Gay Eclipse) (try Coconut Rum for a different taste)
2 tsp Pure Vanilla Extract (use the good stuff!)
Powdered Sugar (to dust the finished cake)

Syrup Mix

8 tbsp Unsalted Butter
1/4 c Water
1 c Sugar
1/4 tsp Salt
1/2 c Rum
1/2 tsp Pure Vanilla Extract

Instructions

Preheat the oven to 325°F.
Mix together the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl.
Add the milk, and beat in the eggs one at a time.
Stir in the rum and vanilla.
Lightly oil a 10 – 12 cup Bundt pan. Using the extra flour, lightly dust the inside of the pan.
Put the pan in the preheated oven and bake for 50 to 60 minutes. When done, a long toothpick or butter knife will come out clean when inserted into the center. Remove the cake from the oven.
Leave the cake in the pan to cool slightly while you make the syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake while still in the pan. Allow the syrup to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit for at least 5 hours or overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release warm it in the oven for about 10 minutes at a low temp. Remove the cake from the oven, tip it onto the serving plate and dust it with a little powdered sugar.
Slice and serve!

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December 12, 2020June 24, 2021

Super Easy No Bake Rum Balls

These moist little morsels of chocolate and rum deliciousness are so easy to make and taste great. They don’t require baking, therefore the rum is not burned off, so save these treats for the adults! We used Myers’s Rum as we like the full rum taste, but an aged rum can also be used if you’d like a milder rum taste. You also can give them just a sprinkle of powdered sugar instead of rolling them in the sugar at the end, if desired. Enjoy!

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Super Easy No Bake Rum Balls

Servings: 1 – inch balls

Ingredients

1 box Nilla Wafers (11 oz)
1/3 c. Dark Rum (we used Myers's) (Use an aged rum if you want a milder rum taste)
1 c. Powdered Sugar (plus a little extra for rolling or sprinkling at the end)
2 tbsp Cocoa Powder
2 tbsp White Corn Syrup

Instructions

Crush the wafers into crumbs by rolling them with a rolling pin in a large Ziploc bag or pulsing in a food processor.
Pour crushed wafers into a large mixing bowl and add the powdered sugar, cocoa and white corn syrup. Mix together.
Add rum and mix until the mixture can be formed into balls.
Take a teaspoon of the mixture and drop it on a plastic cutting board or other flat surface. Roll into a ball and repeat for the rest of the mixture.
Spread some powered sugar on a plate then roll each ball to coat. If you'd rather, you can also just sprinkle powdered sugar over the finished balls.
Store in the fridge until ready to use. Let them sit out and warm slightly before serving.

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January 12, 2016June 24, 2021

Jack Frost Cocktail

Touted as the winter version of the Piña Colada on Homemade Hooplah, we thought we needed to give this one a try. Yes, we’d rather be sipping a Piña Colada in the middle of the summer or on a beautiful tropical beach somewhere, but the weather outside is decidedly non-tropical at the moment. So, either we whine about it until the warmth returns (actually, I probably will anyway), or try and make the best of it. After one (or two) of these, we might not notice the cold as much…

This is a sweet drink. If you like less sweetness, try cutting the coconut crème in half and replacing with coconut milk.

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Jack Frost Cocktail

We’d rather be sipping a Piña Colada in the middle of the summer or on a beautiful tropical beach somewhere, but the weather outside is decidedly non-tropical at the moment. So we made the best of it!

This is a sweet drink. If you like less sweetness, try cutting the coconut crème in half and replacing with coconut milk.

Course: Drinks

Servings:

Ingredients

1/2 c. Pineapple Juice
1/4 c. Light Rum
1/4 c. Cream of Coconut (plus a little extra to rim the glasses)
1/4 c. Blue Curacao
1 c. Ice
Shredded Coconut

Instructions

Put a little coconut crème on a plate, then dip the very edges of the glasses in the crème.
Spread a couple teaspoons of shredded coconut on another plate and dip the edges in the coconut.
In a blender, mix the pineapple juice, rum, blue curacao and ice until smooth. Pour into the glasses and serve. Cheers!

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December 18, 2013June 24, 2021

Rum ‘N Eggnog Shooter

It’s called a shooter because of the size of glass it’s served in, but we’d recommend sipping this holiday treat! More like a desert than a drink, it’s looks will impress your guests too! Get the nice layered effect by pouring each layer slowly over the back of a spoon. Use a nice rum for this one for a tasty full bodied mix with the eggnog and Kahlúa.

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Rum 'N Eggnog Shooter

It’s called a shooter because of the size of glass it’s served in, but we’d recommend sipping this holiday treat! More like a dessert than a drink, it’s looks will impress your guests too!

Course: Drinks

Servings: shooter

Author: Rum Therapy

Ingredients

3/4 oz. Kahlua
1 oz. Eggnog
1/2 oz Aged Rum (we used Zaya)
Whipped Cream
Nutmeg

Instructions

Pour the Kahlúa in the bottom of a shooter glass.
Using the back of a spoon, slowly pour the eggnog on top of the Kahlúa.
Add the rum on top of the eggnog using the same method as the eggnog.
Finish it off with a nice dollop of whipped cream and sprinkle with nutmeg.
Before sipping, gently stir to blend all of the layers together.

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December 8, 2013June 24, 2021

Candy Cane Cocktail

Peppermint, chocolate and rum…ahhhh, what’s not to like about that combination? Here’s a recipe that can be used with the Candy Cane Infused Rum we featured recently. This decadent dessert is a treat for your palate and your eyes and is sure to delight your holiday revelers.

Cheers to the holidays!

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Candy Cane Cocktail

Peppermint, chocolate and rum…ahhhh, what’s not to like about that combination?

Course: Drinks

Author: Rum Therapy

Ingredients

2 oz. Candy Cane Infused Rum (or white rum with a drop or two of peppermint extract)
2 oz. Godiva White Chocolate Liqueur
2 oz. vanilla rum we used Cruzan
Chocolate Syrup
Small Candy Canes (crushed, you may need a couple per glass)
Whipped cream
Candy Cane (for garnish)

Instructions

Pour a little chocolate syrup on a small plate or bowl and dip the rim of each glass in the chocolate.
Gently dip the chocolate covered rim in the crushed candy canes to coat. Set aside.
Pour the rums and white chocolate liqueur in a shaker over ice, shake gently, then pour into chocolate and candy cane rimmed glasses.
Garnish with some whipped cream and a candy cane.

Similar recipes you may like:
Creamy Candy Cane Rum

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December 8, 2013June 24, 2021

Candy Cane Infused Rum

Last spring we infused our first batch of Strawberry Rum and loved it, so as the holidays rolled around, we began thinking of infusing rum with a holiday taste, such as Candy Cane. We tried it out and found it’s easy to put together and if you divided it into small 8 oz. mason jars with lids, would make great little gifts for your rum drinking friends. Just add a ribbon with a candy cane and maybe a recipe and voilà!

Talk about getting into the holiday spirit(s)!

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Candy Cane Infused Rum

It’s easy to put together and would make great little gifts for your rum drinking friends!

Course: Drinks

Servings: cups

Ingredients

2 c. White Rum (we used Bacardi)
15-20 Small Candy Canes

Instructions

Arrange the candy canes on the bottom of a glass jar.
Add the rum, then seal the jar with the lid.
Gently shake every once in a while. When the candy canes have dissolved, the rum is infused. Ours took only about 12 hours. The finished product is a nice light red color and is good for sipping or could be used in some holiday recipes.

Watch how easy it is to make!

Now use your infusion to give as gifts, serve to guests in Peppermint Flavored Candy Cane Edible Shot Glasses , OR to make the delicious cocktail below!

Candy Cane Cocktail

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November 21, 2013November 13, 2021

Hot Buttered Rum Apple Pie

We’re BIG fans of apple pie and so when we ran across this recipe for apple pie combined with hot buttered rum, we just had to give it a try! We used a recipe from The Frugal Foodie Mama, made some adjustments and LOVE it! So moist and tasty that I think we’ve got a new favorite Apple Pie Recipe. YUM!

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Hot Buttered Rum Apple Pie

A delicious rendition of apple pie, just in time for the holidays!

Course: Dessert

Servings: pie

Ingredients

Hot Buttered Rum Sauce

1 c. Brown Sugar
1/2 c. Spiced Rum
3 Tbs. Butter

Pie Filling Ingredients

6-7 Apples (peeled, cored & thinly sliced)
1/2 c. Brown Sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
3 Tbs. Flour

Instructions

Hot Buttered Rum Sauce

Combine the brown sugar, rum and butter and heating over medium heat, stirring constantly.
Bring to a boil and then remove from heat. Put aside.

Pie Instructions

Preheat the oven to 425 degrees
Combine the apples, brown sugar, cinnamon, nutmeg and flour in a large bowl until the apples are coated.
Pour the apple mixture into the bottom crust. Drizzle half of the Hot Buttered Rum Sauce over the apples.
Cover the pie with the other crust and squeeze the bottom and top edges of the pie together. Using a knife, cut 6-8 slits in the top crust.
Sprinkle some sugar and cinnamon on the top crust.
Place the pie on a cookie sheet and bake for about 45 minutes until the crust is golden brown. We didn't need to cover the pie, but be sure to keep your eye on it during the last 15 minutes of baking to make sure the crust is not getting too brown. If needed, place a sheet of aluminum foil lightly on the top during the last few minutes to prevent over-browning
Allow the pie to cool for a while, then cut, serve with a scoop of ice cream or whipped cream and drizzle with some of the remaining Hot Buttered Rum Sauce. YUM!

July 18, 2013December 18, 2020

Homemade Rum Cream

It’s not always easy to find a good bottle of Rum Cream to use when making a Hummingbird Cocktail , or just to sip over ice or to add to a cup of coffee, so if you find yourself coming up short when you need it the most, why not try making some of your own? Here is a basic recipe to use – but feel free to make it your own by adding more or less of the spices or different spices (nutmeg?) or substituting a little caramel for some of the chocolate syrup, or melting some good dark chocolate instead of using chocolate syrup. Mmmm…just imagine the possibilities…

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Homemade Rum Cream

Make your own rum cream, just the way you like it.

Course: Drinks

Ingredients

1 can Sweetened Condensed Milk
1 1/4 c. Amber or Gold Rum
1 c. Heavy Cream
2 Tbs. Chocolate Syrup
2 Tbs. Freshly Brewed Coffee
1/2 tsp. Vanilla Extract
1/4 tsp. Coconut Extract

Instructions

Add all ingredients to a blender and mix at high speed for a few minutes until blended and smooth.
Serve over ice or in coffee or store in tightly covered container in refrigerator for up to two weeks.

February 2, 2013December 18, 2020

Rum Glazed Caramel Corn

OMG. While perusing delicious things to try, we ran across a recipe for Rum “Spiked” Carmel Corn from the website Rachel Cooks. She had adapted the recipe from another that used whiskey. As we read on, we loved her rational on using rum instead of whiskey by saying, “Whenever I have anything that tastes like rum, I’m reminded of my honeymoon in Jamaica.” (sounds like someone enjoyed a little Rum Therapy in Jamaica!) We set out to make it and followed her directions pretty closely. She commented that, “If you’ve never made caramel, you’ll think you screwed this up. I did. It gets sort of dry-ish before it melts. Just keep stirring. Good things will happen.”

It did. And now I’m trying to wait until a party on Sunday to gobble the rest up…

Rum Glazed Caramel Corn
(adapted from Rachel Cooks)

1/2 cup unpopped corn
3 cups of granulated white sugar
1/4 cup dark rum (such as Myers’s)
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1.5 tsp salt
1.5 tsp baking soda

1. Pop the popcorn with an air popper or on the stove with oil. Place popped popcorn in a large bowl.

2. Cover one to two sheet pans with aluminum foil.

3. In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often. (See Rachel’s note above – just keep stirring – it gets dry-ish looking before it melts and looks like you’ve screwed things up!) Continue to cook until sugar melts and caramel becomes a dark caramel color. I takes about 15-20 minutes. Once it melts and turns a dark caramel color, act fast because it scorches quickly.

4. Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.

5. Spread the caramel corn out on foil lined sheet pans and allow to cool at least ten minutes before digging in.

Note: The only problem we had was that we had ALOT more caramel than needed to cover the popped corn. Next time, and there will certainly be a next time (this stuff is awesome!) we’ll just pop more popcorn. No reason to let good caramel go to waste…. Enjoy!

Thanks for the recipe Rachel. We’ll be scouring your site to see if you have any other scrumptious rum inspired recipes!

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Rum Glazed Caramel Corn

Author: Rum Therapy

Ingredients

1/2 cup unpopped corn
3 cups of granulated white sugar
1/4 cup dark rum such as Myers’s
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1.5 tsp salt
1.5 tsp baking soda

Instructions

Pop the popcorn with an air popper or on the stove with oil. Place popped popcorn in a large bowl.
Cover one to two sheet pans with aluminum foil.
In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often. (See Rachel’s note above – just keep stirring – it gets dry-ish looking before it melts and looks like you’ve screwed things up!) Continue to cook until sugar melts and caramel becomes a dark caramel color. I takes about 15-20 minutes. Once it melts and turns a dark caramel color, act fast because it scorches quickly.
Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
Spread the caramel corn out on foil lined sheet pans and allow to cool at least ten minutes before digging in.

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