Christmas Rum Drinks Archives

December 4, 2021December 5, 2021

Santa Sauce

Sometimes milk and cookies just don’t cut it. Here’s a recipe for a toasty, aromatic beverage that will warm you all the way down to your Christmas socks. I hear that even Santa is asking for a cup of this in lieu of milk. He says you can still serve the cookies though… You might want to double the batch, in case you want to join Santa in a glass or two!

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Santa Sauce

Servings:

Author: Rum Therapy

Ingredients

2 c Cranberry Juice (use unsweetened if you like your sauce less sweet!)
2 c Apple Cider
1/4 c Aged Rum (we used Cruzan Aged Dark Rum)
1/2 tsp Whole Cloves
1 Bay Leaf
2 Cinnamon Sticks
1/4 tsp Cardamom
1/4 tsp Coriander
2 Star Anise Pods
1/2 in Ginger (peeled and cut in half)
1/2 Orange (sliced)

Instructions

Add cranberry juice and apple cider to a saucepan and warm.
Add cloves, bay leaf, cinnamon sticks, cardamom, coriander, star anise, ginger and orange slices.
Cover and simmer on low up to 45 minutes.
Just before serving, add the rum and stir until just warm.
Strain into mugs and serve while warm.

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

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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November 21, 2019June 24, 2021

Festive Rum & Cranberry Cocktail

This delicious, slightly tart, slightly sweet, rum & cranberry cocktail could be a great substitute for flutes of wine or champagne for a holiday meal or party. It’s super easy to make and so festive looking! Besides the time needed to freeze the cranberry ice cubes, the drink itself takes just a few moments to put together so you can enjoy the party too!

Just omit the rum for the younger crowd or designated drivers!

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Festive Rum & Cranberry Cocktail

Servings:

Author: Rum Therapy

Ingredients

3 oz. White rum (we used Bacardi Superior)
1 c. Cranberry Juice Cocktail
1 bag Fresh Cranberries
1 Lime (optional, for garnish)

Instructions

Using a mini ice cube tray mold, drop one cranberry in each mold, then fill with water. Freeze until hard.
Fill two chilled flutes with cranberry ice cubes, then add the rum and cranberry juice cocktail.
Optional – garnish with a lime wheel. Serve immediately.

More Cranberry Recipes:
Cranberry Mojitos
Cranberry Rum Punch

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December 2, 2018June 24, 2021

Coquito

A traditional Christmas drink in Puerto Rico, this smooth & creamy rum drink is nicknamed Puerto Rican Eggnog by some. Several recipes we found called for eggs and some did not. We opted to leave out the eggs, but I’m sure it would make the drink even fuller and creamier – more akin to a typical eggnog, although we didn’t mind the lightness and frothiness without the eggs at all… Feliz Navidad!

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Coquito

A traditional Christmas drink in Puerto Rico, this smooth & creamy rum drink is nicknamed Puerto Rican Eggnog by some.

Course: Drinks

Author: Rum Therapy

Ingredients

7 oz. Coconut Milk
6 oz. Gold Rum
6 oz. Evaporated Milk
2.5 oz. Sweetened Condensed Milk
1/2 tsp. Pure Vanilla Extract
1/4 tsp. Cinnamon
1/8 tsp. Nutmeg

Instructions

Pour all ingredients into a blender. Blend on high until frothy.
Refrigerate until cold or serve over ice.
Pour into individual glasses and garnish with a cinnamon stick and a sprinkle of nutmeg.

Notes

This recipe can easily be increased to accommodate the size of your holiday party!

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

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!

Print Recipe

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

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

December 22, 2012December 20, 2020

Jingle Bell Rum Cocktail

Ho, ho, ho – here’s another holiday drink made with rum! The Jingle Bell Rum Cocktail looks festive and tastes kind of like a Holiday Painkiller! Enjoy and Happy Holidays!

Print Recipe

Jingle Bell Rum Cocktail

Servings:

Ingredients

2 oz White Rum (we used Bacardi Superior)
2 oz Pineapple Juice
1/2 oz Grenadine (plus a little extra to drizzle on top)
1/2 oz Cream of Coconut
1 c Ice

Instructions

Pour the rum, pineapple juice, grenadine, cream of coconut and ice into a blender (we actually used a NutriBullet) and blend on high until frothy.
Pour the frothy mixture into a small glass and drizzle with the remaining grenadine.
Garnish with maraschino cherries. Optional - add a floater of dark rum and/or crushed candy canes as garnish.

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