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)!

Candy Cane Infused Rum - copyright Rum Therapy
Candy Cane Infused Rum
(makes 2 cups of rum although quantities can easily be increased)

2 cups of white rum (we used Bacardi)
15-20 small candy canes
(we used all 20 and the result was very pepperminty. Use less if you want just a hint of peppermint.)
Glass jar with a lid

Arrange the candy canes on the bottom of the 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.

Candy Cane Infused Rum - copyright Rum Therapy

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

 Find more rum recipes here:

Rum Recipe Picture Directory
Rum Recipes by Category


Copyright©Rum Therapy

Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

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. We’ve included the brands we used too so hopefully you’ll enjoy the same scrumptious results.

Hot-Buttered-Rum-Apple-Pie-(600)-O
Hot Buttered Rum Apple Pie
(makes one pie/eight slices)
Adapted from The Frugal Foodie Momma

Hot Buttered Rum Sauce
Ingredients
1 cup of brown sugar (we used dark brown sugar)
1/2 cup spiced rum (we used Captain Morgan)
3 tbsp butter

Pie Filling Ingredients
6-7 apples, peeled, cored, & thinly sliced (we used a combination of Braeburn, Granny Smith and Pink Lady apples)
1/2 cup brown sugar (again we used dark brown sugar)
1 tsp cinnamon
1/4 tsp nutmeg
3 tbsp flour

Crust
I’m sure a homemade crust would be delicious, but we used a frozen Marie Callender two crust pack (one for the bottom and one for the top)


Directions

Preheat your oven to 425 degrees.

Make the Hot  Buttered Rum Sauce by combining the brown sugar, rum and butter and heating over medium heat, stirring constantly. Bring to a boil and then remove from heat. Put aside.

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!

 

Find more rum recipes here:

Rum Recipe Picture Directory

Rum Recipes  by Category

Copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

 

Poppin’ Strawberry Colada

We wanted to post this one sooner, but finding pop rocks turned out to be quite the feat! We thought this might be a good recipe for the holiday weekend – festive, cold and rummy – and with a little sizzle and pop! This can easily be made without rum for the “yung uns” and designated drivers! Be safe and enjoy!

copyright Rum Therapy

Poppin’ Strawberry Colada

Poppin’ Strawberry Colada
(makes two)

3 oz. gold rum
4 oz. pineapple juice
1 c. frozen strawberries
1 oz. coconut cream
1 c. ice
2 envelopes Strawberry Pop Rocks
blueberries for garnish

Blend rum, pineapple juice, strawberries and coconut cream until smooth. Add ice and blend until creamy. Dip the rim of two small glasses in a small bowl of pineapple juice, then dip in pop rocks (put the pop rocks on a plate for easier access). The rocks will begin to pop as soon as they get wet, but there is still some residual popping to enjoy as you sip! Add a garnish of blueberries for color. Cheers!

 

For more recipes, visit our Rum Recipe Picture Directory
or Rum Recipes by Category

Copyright©2013, 2014 Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

Rum Therapy encourages you to always drink responsibly.

Pumpkin Rum Pie

Dark rum adds just a little more pizazz to this traditional holiday treat. Mmmm….I may want to skip the mashed potatoes and have an extra slice of this!

Pumpkin-Rum-Pie - copyright Rum Therapy

Pumpkin Rum Pie with Rum Flavored Whipped Cream

Pie crust
1 can pumpkin (15-16 oz)
1/2 cup sugar
1 tablespoon molasses
1 1/2 teaspoons pumpkin pie spice
2 eggs, beaten
3/4 cup half-and-half, light cream, or evaporated milk
1/4 cup dark rum

Preheat oven to 375°F. Mix (by hand) together pumpkin, sugar, molasses, rum and pumpkin pie spice. Add eggs, stir in half-and-half. Pour filling into pie crust – don’t fill too full. Bake for 25 minutes and check to be sure the crust is not getting too brown. If at any point it does, you may have to cover just the crust with foil. Bake for another 20 to 25 minutes or until a knife inserted in the center comes out clean. Let cool at least an hour, then cover and refrigerate.

Serve with a dollop of Rum Flavored Whipped Cream (see recipe below) and a sprinkle of cinnamon.

Rum Flavored Whipped Cream:
1 pint whipping cream
2 tbsp powdered sugar
1 tbsp dark rum

Whip the cream, gently mix in powdered sugar and rum. Add must a little more powdered sugar if needed for consistency.

Find more rum recipes here:

Rum Recipe Picture Directory

Rum Recipes  by Category

Copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

Champagne Mojitos

What a way to ring in the New Year! The delectable taste of a mojito topped off with some festive Champagne. This recipe makes 2 but it can easily be made into bigger batches. Prepare the mojito portion ahead of time and just add the Champagne right before serving so that you can enjoy the party too!

Happy New Year!

Champagne-Mojito-new-copyright-(600)-O
Champagne Mojitos
(makes 2)

1/2 c. simple syrup (make with equal parts sugar and water)
1/2 c. packed mint leaves, plus a few extra for garnish
2 small limes, cut into wedges
2/3 c. light rum
ice
Champagne or sparkling wine

In a small saucepan over high heat, combine the sugar and water just until the sugar dissolves. Cool to room temperature. Combine the 1/2 c. simple syrup with the mint leaves and lime wedges in a large glass and muddle well. Add the rum and stir gently.

Fill two Champagne glasses with cracked ice and strain in the mixture, filling the glasses about 2/3 full. Top it off with Champagne or sparkling wine, garnish with the mint and serve.

Watch how to make them here:

Find more rum recipes here:

Rum Recipe Picture Directory

Rum Recipes  by Category

Copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

Eggnog Rum Bread

I admit I like a little eggnog during the holidays. Just a small taste and usually with a little rum (or bourbon) in it, but the taste reminds me of the holidays. So, when I ran across this recipe, I thought it might be an excellent way to make use of the inevitable half used carton of eggnog that we usually and regrettably end up getting rid of after the holidays.

The recipe makes more of a bread than a cake and the bread by itself is not overly sweet. I added a Butter Rum Glaze to it and the glaze is quite sweet, but can be omitted if you’re looking for more of a breakfast or brunch bread. I got the initial recipe off of allrecipes.com, and after reading the reviews, made a few changes – like using REAL rum instead of rum extract!! Enjoy!

Eggnog Rum Bread - copyright Rum Therapy
The bread by itself, warm and right out of the oven.

Eggnog Rum Bread - copyright Rum Therapy
Eggnog Rum Bread with Butter Rum Glaze

Bread Ingredients
2 eggs, beaten
1  1/2 c. eggnog
4 tbsp. dark rum
1 c. sugar
1 tsp. vanilla extract
1/2 c. butter, softened
2  1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp salt
1 tbsp. olive oil
1/4 tsp. ground nutmeg

Glaze Ingredients
1 c. confectioners’ sugar
1 tablespoon butter, softened
A pinch of salt
2 tablespoons eggnog or heavy cream
1 tbsp. dark rum
1 tsp. vanilla extract
1 tsp. freshly ground nutmeg

Preheat oven to 350. Grease bottom of 9 x 5 inch loaf pan. Beat together the eggs, eggnog, rum, olive oil, sugar and vanilla until smooth. Add butter, stir until smooth. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir. Pour into lightly oiled pan. Bake bread for 40 to 60 minutes. Test center with toothpick. Cool 10 minutes and remove from pan. Wrap tightly to keep it fresh and moist.

To glaze the bread, combine the sugar, butter and a pinch of salt in a large mixing bowl. Add the eggnog or cream, rum, vanilla extract and nutmeg and beat with a mixer or by hand, until smooth and creamy. Drizzle over bread, sprinkle with a little nutmeg and serve.

Find more rum recipes here:

Rum Recipe Picture Directory

Rum Recipes by Category

Copyright©Rum Therapy

Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

Holiday Drink Recipes

Could you use a few Holiday Drink Recipes for the upcoming holiday party season? Yesterday we put together a couple of recipes using Cruzan 9 Spiced Rum and think they could be a hit this holiday season! They are both simple, but tasty and festive and sure to be on the menu at our house this season!

Cruzan 9 Tanned

1 ¼ parts Cruzan 9 Spiced Rum
¼ part Cruzan Rum Cream
¼ part Whipped Cream
Layer in order in a tall shot or pony glass. Garnish with a cherry on top.

9 Spiced Ale

1 ½ parts Cruzan 9 Spiced Rum
6 parts Ginger Ale
Build over ice in a highball glass. Garnish with a lemon twist.

Spiced Rum Cupcakes

So, I spotted this recipe for Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting the other day and since I couldn’t find anyone close that would bake them for me, I decided I’d have to bake them myself and headed to the store for the ingredients. It wasn’t a hard recipe to put together – even for someone that doesn’t do a ton of baking and well, they were REALLY good. So good in fact that I may bring them to a holiday party this year – IF I can make another batch and not eat them all before we get there! Thanks Baking Serendipity for the recipe!

Spiced Rum Cupcakes - copyright Rum Therapy
Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting

recipe adapted from Cupcake Project

1 1/2 cups flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
3/4 cup canned pumpkin
2 eggs
1/2 cup canola oil
1/4 cup spiced rum

In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid 3/4 of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.

Cinnamon Cream Cheese Frosting
recipe from Cupcake Project

8 oz cream cheese
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
1 1/2 tsp cinnamon

Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last 1/2 cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.

 

 Find more rum recipes here:

Rum Recipe Picture Directory

Rum Recipes  by Category

Copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC