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!

Candy Cane Cocktail copyright Rum Therapy
Candy Cane Cocktail
(makes two)

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 crushed candy canes
(you may need a couple per glass)
Whipped cream
Candy cane for garnish

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.

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Rum & Pumpkin Spice Latte

Gotta love the flavors of fall – especially pumpkin. About this time of year we look forward to spending a few bucks on a warm Pumpkin Spice Latte at our local coffee shop and so we were quite interested in a recipe we found for a homemade Pumpkin Spice Latte.

We put a nice warm cup of it together with a few modifications and then for fun (and because it was a Saturday!), added an ounce of gold rum to the mix. Takes a little more work than the drive-thru window, but it also uses real pumpkin instead of a syrup, tastes pretty darn good and costs a LOT less – so we can enjoy more of them!

This looks (and tastes) great with a healthy dollop of whipped cream on the top. Be sure to play with and adjust the strength of the coffee, and the amount of milk, pumpkin, pumpkin pie spice and brown sugar to find just the perfect taste for you!

Rum & Pumpkin Spice Latte - copyright Rum Therapy
Rum & Pumpkin Spice Latte
(makes one)

1/2 – 3/4 c. milk or coconut milk (depending on how strong you like it)
1 tbsp canned pumpkin (not pumpkin pie)
1 tbsp brown sugar (a little more or less to taste)
1/4 tsp pumpkin pie spice
1/2 oz gold rum
1/2 tbsp pure vanilla
1/4 cup very strong brewed coffee
Whipped cream

Heat, but do not boil,  the milk, canned pumpkin and brown sugar in a saucepan. Remove from heat and stir in the pumpkin pie spice, rum, vanilla and coffee. Top with whipped cream and a sprinkle of pumpkin pie spice, if desired.

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Creamy Candy Cane Rum

If you like rum, peppermint and chocolate, you’ll love the taste of this creamy drink! Great holiday look and taste!

Creamy-Candy-Cane-Rum-copyright Rum Therapy
Creamy Candy Cane Rum
(makes 2)

2 oz. vanilla rum
2 oz. white chocolate liqueur (we used Godiva)
2 oz. cream
1 oz. peppermint schnapps
4 oz. lemon lime soda (we used 7up)
.5 oz. grenadine
candy cane
mint sprig

Pour rum, white chocolate liqueur, cream, peppermint schnapps and lemon lime soda in a mixing glass over ice. Gently shake until frothy. Strain into martini glasses and garnish with a candy cane and a sprig of Mint. Right before serving, pour the Grenadine down the inside of each glass, shaking any remaining droplets over the top of the drink. Serve immediately.

For a lighter drink, substitute milk for the cream and use a diet soda. Hey, gotta save room for the other goodies!

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The Sunset Cruz

As the leaves begin to fall and the temps drop, I get the urge to try some of the heavier or warmer rum drinks that I’ve run across over the summer. One such drink, The Sunset Cruz, created by Carlton Grooms, was shown being prepared on a video posted on Coastlines & Tanlines. It makes use of rum cream – which is actually quite enjoyable and decadent by itself over ice. This recipe, however, adds coconut water and coconut rum. So, as I turned on the heater in the Rum Therapy kitchen for the first time this season, I assembled the ingredients for this rich and creamy rum drink.

Unfortunately, I was not able to find the Aztec Chocolate Bitters that were used in the video and so just substituted a sprinkling of unsweetened chocolate. I’ll have to compare the taste to the chocolate bitters when I can find them.

The recipe is rich and creamy, yet with just a touch of the tropics. I liked it so much that I might even substitute it for a glass of spiked eggnog during the holiday season. Cheers!~

The Sunset Cruz

2 oz. rum cream
1 oz. Cruzan Coconut Rum
2 oz. coconut water
fresh shredded coconut
Aztec chocolate bitters

Vigorously shake the rum cream, coconut rum, coconut water and ice until frothy. Strain into a glass. Sprinkle with shredded coconut and Aztec chocolate bitters. Enjoy!