Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale. Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.This recipe first appeared on altonbrown.com.

Aged Eggnog

eggs, pasteurized if you need peace of mind

sugar

nutmeg

half-and-half

milk

heavy cream

Jamaican rum

cognac

bourbon

salt

Separate the eggs and store the whites for another application.

Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.

Serve in mugs or cups topped with a little extra nutmeg grated on top.

With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud’s restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.

Bourbon Milk Punch

dark rum

milk (use cream

vanilla extract

simple syrup (see note)

In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

"You can drink a mojito without really thinking about it, and that's a pretty good recommendation for a summer cocktail," William Hamilton wrote in a 2002 article about the cocktail and its increase in popularity in the United States. The mojito originated in Cuba as a farmers' drink in the late 19th century as Cuba's rum industry modernized, making the mojito as common as beer. Only the rich drank it with ice and soda. This version is straightforward and simply perfect for a hot day. Muddle a handful of fresh mint leaves and some lime juice in the bottom of a glass. Then add rum, sugar, ice and a bit of club soda. Shake and serve.

Mojito

mint leaves, torn

lime juice

white rum

club soda

Muddle (crush with a pestle) the mint with the lime juice in the bottom of a tall cocktail glass.

Add the rum, sugar, crushed ice and soda. Cover and shake, and uncover, serving with a lime wedge.

Chocolate Mascarpone Mousse with Bananas recipe | Epicurious.com

bittersweet (not unsweetened)

whipping cream

water

corn syrup

mascarpone cheese (about 1 cup)

Hot buttered rum is the best way to warm up this winter.

Hot Buttered Rum

tbsp. butter, softened

brown sugar

vanilla ice cream, softened

cinnamon

c. apple cider

c. rum

I did it with dark rum, and it was excellent. I used 50% more batter than shown.

Comforting and delicious.  Especially when something sets my allergies and asthma off

Question: how is this with Spiced Rum? Best recipe I’ve seen!

https://streaming.hearstdigitalstudios.com/2ab70f1d-565b-40ff-862b-85d841e1ad04/video_rover_16x9_1080p_hd_1544642618_66200.mp4

It's like boozy Butterbeer, only—dare we say it?—better.

There's A Trick To Making Unbelievably Addictive Hot Buttered Rum

Whipped egg whites lighten up this classic spiked eggnog just a bit, without losing the richness of the original.

Classic Eggnog Recipe

eggs, separated

sugar (5 ounces; 140 grams), divided

(700 milliliters) whole milk

(475 milliliters) heavy cream

(475 milliliters) dark rum, brandy, or a mix

For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.

For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.

Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.

A minty twist on the daiquiri from Ricky Gomez of Cocktalian NOLA in Portland.

Tiger Balm #2 Recipe

Brugal Rum

B.G. Reynolds' Passionfruit Syrup

Fernet Branca

Mint leaf

Fill a cocktail shaker with ice. Add rum, lime juice, passion fruit syrup, and Fernet Branca. Shake 15 seconds. Strain into a cocktail glass. Garnish with mint leaf.

Many commercial spiced rums use the spices to cover up inferior rum. At home, you can create a more elegant and bold version, tailored to your taste.

DIY Spiced Rum Recipe

orange

vanilla bean

star anise pod

light rum

gold rum

cloves

allspice berries

cardamom pods

black peppercorns

Zest half of the orange using a zester or peeler, making sure there is no white pith. Split the vanilla bean lengthwise and scrape into a sealable glass jar or bottle, then cut into smaller segments. Break up the anise with a mortar and pestle or by pressing with a spoon. Add these along with all other ingredients into the jar or bottle, cover and shake. 

Let steep for two days, then sample to see if any flavor adjustments are needed (remove anything that seems to be taking over the flavor). Shake daily. Continue to steep and adjust for up to five days total, until desired flavor is achieved. I recommend removing the ginger on the second or third day, as it releases flavor more quickly than other items. 

Once desired flavor is achieved, strain through a fine-mesh sieve to remove the larger items and then strain again through a coffee filter into a bottle.

Sweet Potato Rum Pie with Walnut-Gingersnap Crust recipe | Epicurious.com

gingersnap crumbs

walnuts (about 2 1/4 ounces)

(packed) dark brown sugar

(1/2 stick) unsalted butter, melted

(packed) well-drained canned yam pieces in light syrup (about 8 ounces)

pumpkin pie spice

walnut halves

whipped cream (optional)

Chocolate Banana Brownies are a delicious fudge brownie recipe made with semi sweet chocolate , cocoa powder, banana, and banana rum!

Chocolate Banana Brownies

Cups (156 grams) All Purpose Flour

Cup (25 grams) Cocoa Powder

Sea Salt

Cups (300 grams) Granulated Sugar

Cups (164 grams) Light Brown Sugar

Cups (226 grams) Unsalted Butter (melted)

Cups (225 grams) Semi Sweet Chocolate Chips

Tbsp Vanilla Extract

Cup Over Ripened Banana (mashed)

Large Eggs

Cup Blue Chair Bay Banana Rum Cream

Preheat Oven to 350 F (176 C) and line a 9 x 9 inch square baking pan with overhanging parchment paper.

In a medium bowl sift together both flour and cocoa powder. Add salt and stir gently with a hand whisk. Set aside.

Place chocolate chips in a large bowl, pour hot melted butter onto chocolate chips and let sit for a couple of minutes Then stir with a rubber spatula gently until chocolate and butter become smooth and silky.

Add sugars to the the melted chocolate mixture and stir with rubber spatula until mixed.

Next stir in vanilla and banana. Then add in each egg one at a time stirring and folding enough to incorporate.

Then add half of the flour mixture, folding in until there aren&#039;t any flour streaks. Add the banana rum cream and remaining flour. Fold until just mixed. Do not stir aggressively.

Scoop brownie batter into prepared pan. Evenly spread and level batter across the pan.

Place brownie pan on upper rack of oven and bake for 40 minutes. The brownies will be soft in the middle and firm as they cool. DO NOT over bake!

Place pan on cooling rack to cool for 20- 30 minutes before slicing. Or let completely cool and lift from tray by pulling up on side pieces of parchment paper.

Slice brownie into even thirds down both sides to make 9 large brownies.

Store cooled brownies in an air tight container at room temperature for 4 days.

Toasted Pecan Torte with Butterscotch Topping recipe | Epicurious.com

all-purpose flour,

pecan halves

baking powder

kosher salt, divided

Tbsp. finely grated orange zest

eggs, room temperature

heavy cream, divided

This piña colada–inspired tres leches cake riffs on the classic recipe, with rum featured at every step—in the cake, in the three-milk soak, and in the whipped cream on top. One bite, and you’ll understand why this party-ready, coconut-lime dessert earned the moniker “three sheets to the wind.”

Three-Milk Coconut-Rum Cake

Nonstick vegetable oil spray

Tbsp. baking powder

kosher salt

eggs

Tbsp. dark rum

unsweetened coconut milk, divided

sweetened condensed milk

coconut milk

lime zest

coconut chips

This tropical coconut–infused tres leches cake riffs on the classic recipe, with rum featured at every step—in the cake, in the three-milk soak, and in the whipped cream on top. One bite, and you’ll understand why this party-ready, coconut-lime dessert earned the moniker “three sheets to the wind.”

Bon Appétit

Place a rack in middle of oven; preheat to 350°. Coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.

Whisk baking powder, cinnamon, salt, and 2 cups flour in a medium bowl until combined.

Beat eggs, granulated sugar, and rum in the bowl of a stand mixer fitted with the whisk attachment at medium-high speed until pale yellow, doubled in volume, and mixture falls off whisk in a thick ribbon, about 5 minutes.

Fold in half of dry ingredients with a rubber spatula until most of the flour is incorporated. Fold in half of coconut milk until just absorbed and no more streaks of flour remain. Repeat with remaining dry ingredients and coconut milk.

Pour batter into prepared pan. Tap gently against counter to spread and pop any bubbles. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 35–40 minutes.

Whisk condensed milk, coconut milk, cream, rum, lime zest, and salt in a medium bowl until combined.

Using a skewer, poke holes every ½" into hot cake as soon as it comes out of the oven, wiggling the skewer to gently widen the holes and reach bottom of cake. Slowly pour milk mixture over cake a spoonful at a time, letting it fully absorb before adding the next. (Be patient and don’t rush. At times it will look like too much milk, but it will all soak in.) Transfer pan to a wire rack and let cake cool completely, about 2 hours.

Beat cream in bowl of stand mixer fitted with the whisk attachment until soft peaks form, 3–4 minutes. Add powdered sugar, rum, lime zest, and salt and continue to beat until stiff peaks form, 1–2 minutes.

Spread rummy whipped cream evenly over cooled cake. Top with coconut chips.

Do Ahead: Cake can be baked and soaked 1 day ahead. Let cool, then cover and chill. Top with rummy whipped cream and coconut chips just before serving.

The macerated fruit mixture is the star ingredient to any Caribbean black cake recipe. Prepare this recipe to up to a year in advance of when you plan to make black cake, so that you'll always be sure to have some on hand.

Rum-Soaked Dried Fruit Mixture (for Caribbean Black Cake)

450 g (1 lb) seedless raisins

225 g (1/2 lb) mixed glacé fruit

225 g (1/2 lb) currents

110 g (1/4 lb) glacé cherries

110 g (1/4 lb) prunes

250 ml (1 cup) fortified

250 ml (1 cup) rum, (plus extra)

In a large, glass airtight container (like a mason jar), add in all the dried fruits.

Pour in the wine and the rum until the fruits are just covered.

Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Top up as needed.

Best if prepared at least a week in advance of making traditional Caribbean black cake, but can be stored for about a year (the longer the better).

Advance Preparation Method:

In a medium saucepan, combine the raisins, mixed peel, currents, cherries, prunes and wine over medium-high heat. When mixture just begins to boil, reduce heat and let simmer for about 30 minutes, stirring occasionally. Remove from heat.

Stir in the rum and let the mixture cool to room temperature.

Cover and set aside until ready to blend for black cake.

Quick Preparation Method:

This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!

Coquito Recipe

oz raisins

(14 oz) can sweetened condensed milk

(15 oz) can cream of coconut (Coco Lopez)

(13.5 coconut milk

oz evaporated milk

coconut,

In a large pitcher with a lid (or...

In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour. 

In a blender, puree all the other ingredients.  Pour...

In a blender, puree all the other ingredients.  Pour into the bottle and shake well to combine with rum/raisins mixture. 

Chill for at least 4 hours and store...

Chill for at least 4 hours and store in airtight container in refrigerator for up a month.. 

You have to shake vigorously before pouring. 

https://mediavine-res.cloudinary.com/video/upload/wximwfo6p0tkefiwni62.mp4

<p>This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!</p>

Coquito

This traditional English tipple has been around for hundreds of years. It&#039;s no wonder both Benjamin Franklin and Charles Dickens were milk punch fans: Perfectly clear and nicely tinted by ruby port, the punch is not only smooth, it&#039;s actually velvety on the tongue.Why? Because we clarify the milk, meaning that we filter out the curds and accompanying astringent tasting compounds, leaving just silky smooth whey. And since it&#039;s only about 10 percent alcohol-by-volume, I say, drink on! Safely, of course. Note: Any overproof rum will work in the dram, meaning any rum over 50% ABV. But navy-strength rum, typically bottled at 57% ABV, is my favorite. Just remember: the higher the ABV of the rum, the higher the ABV of your resulting dram. I know it seems like you’re using a lot of containers, but the punch needs to strain into a container large enough to securely hold the sieve and such a vessel would be too wide to serve from ... except for maybe a punch bowl, which is tough to get into the fridge.This recipe first appeared in Season 1 of Good Eats: The Return.

Clarified Milk Punch

Earl Grey tea bags

ruby port

fluid ounces aged dark rum (not spiced)

fluid ounces Allspice Dram

lemon juice

Heat 2 1/4 cups of water to 208°F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)

Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.

Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.

Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See note.)

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