8 cups boiling water
16 bags Chai black tea (Stash brand)
1/2 cup Spiced rum (Captain Morgan)
1/2 cup vanilla vodka (Stoli Vanil)
2 cinnamon sticks, plus more for serving
2 cups sweetened condensed milk (Eagle brand)

Pour boiling water into a 4 quart slow cooker. Place tea bags in slow cooker and secure lid with tea bag tabs hanging outside. Let steep for 10 minutes. Remove tea bags and discard. Stir in rum and vodka. Add cinnamon sticks. Cover and cook on low setting for 2 hours. Stir in condensed milk and switch to warm setting for serving.

Serve in Irish coffee mugs with cinnamon stick swizzles.

Serves 10

5 kiwifruit, peeled
3 cups sugar
2/3 cup unsweetened pineapple juice
1/3 cup fresh lime juice
1 pouch, 3 ounces liquid pectin
green food color, optional
4 tbsps. rum

Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft. Place snap lids in boiling water, boil 5 minutes to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim.

Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft.

Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.

Yields 4 half-pints.

1 cup crushed vanilla wafers
1 cup powdered sugar
1 cup chopped nuts
2 tablespoons cocoa
2 tablespoons light corn syrup
1/4 tablespoons rum*
finely chopped nuts

* or 1/4 ° milk and 1 teaspoon rum extract

Mix together the vanilla wafers, sugar, nuts, and cocoa. Add the corn syrup and rum; mix well.

Shape into 1 inch balls. Roll in the finely chopped nuts.

Source: Abbey’s Cookie Recipes

1 can pure solid pack pumpkin puree, 15 oz
1 1/4 cups unsweetened coconut milk. full fat only, stirred or shaken well before using
3/4 cup packed light brown sugar
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
4 large eggs room temperature
2 tablespoons spiced rum, such as Captain Morgan
1 blind baked butter piecrust

Position a rack in center of oven. Set a rimmed baking sheet on rack and heat the oven to 425°.

In large bowl, whisk pumpkin, coconut milk, sugar, ginger, cinnamon, salt and nutmeg until smooth. Whisk in eggs and then the rum, until mixture is smooth.

Pour filling into piecrust. Put pie on heated baking sheet. Bake for 10 minutes and then reduce temperature to 350°. Bake until center of pie no longer wobbles when pan is nudged. A slight jiggle is fine, about another 45 to 55 minutes. Transfer to rack and let cool completely before serving.

Serves 8

You can make the pie two days ahead and store at room temperature.

4 fresh eggs (separated into yolks/whites)
1/2 cup sugar (divided into 2 equal parts)
1 cup white rum (dark works)
1 1/2 cups milk (whole or 2%)
1 cup whiskey (Bourbon or Canadian)
1 cup heavy/whipping cream (divided into 2 equal parts)
ground nutmeg

Separate eggs into yolks and whites in separate bowls

Beat egg-yolks with 1/2 of sugar, set aside.

Beat egg-whites until stiff, then mix in other 1/2 of sugar.

Pour the yolks into the whites and mix together slowly.

Stir in white rum slowly.

Stir in milk slowly

Stir in whiskey slowly

Stir in 1/2 of cream slowly

Whip rest (1/2) of cream and fold it into the mixture carefully.

Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top.

Source: Cyril K. Collins

1 1/2 cups of fresh brewed coffee
1 tablespoon of rum
1 teaspoon of butter
1 teaspoon of brown sugar
1 whole clove
1/8 teaspoon grated nutmeg

Place butter in mug and then add hot coffee. Add brown sugar and stir well. Finally, add the clove and the rum and sprinkle nutmeg on top.

Source: 2basnob.com

1/2 oz Bacardi® 151 rum
1/2 oz Wild Turkey® bourbon whiskey

Pour both ingredients into a shot glass in equal parts, and serve.

Source: 123Drinks.net

1/2 oz Captain Morgan® Original spiced rum
1/2 oz Blue Curacao liqueur
1/2 oz Captain Morgan® Parrot Bay mango rum
1/2 oz Sprite® soda
1/2 oz lemonade

Combine the Captain Morgan Original spiced rum and Parrot Bay mango rum in a cocktail shaker half-filled with ice cubes. Add the blue curacao, shake well and strain into a cocktail glass. Add Sprite and lemonade, and serve.

Source: 123drinks.net

3/4 cup Mad Dog® grape wine
1/4 cup Bacardi® Limon rum

Pour MD 20/20 (try any flavor) into a cup. Add Bacardi limon rum, and serve.

Source: 123Drinks.net

1 oz RedRum® rum
1 oz 99 Bananas® banana schnapps
1 splash strawberry daiquiri mix
1 splash sweet and sour mix
1 splash triple sec
1 tsp powdered sugar
1 splash 7-Up® soda
1 scoop ice cream
1 oz whipped cream

Combine all ingredients in a blender; add ice until there is no funnel. Take out the middle of the blenders lid, and while still blending add a squirt of whipped cream. Serve with whipped cream on top and a maraschino cherry.

Source: 123Drinks.net