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Rum & Milk Drinks

Updated April 17, 2017

While rum and milk may, at first, seem like odd cocktail companions, quite a few recipes use these two ingredients together. Rum milk punch, for example, contains only rum, milk and icing sugar. Whether in a shot, a hot drink or a frozen concoction, rum and milk fit surprisingly well together.

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Spiked Hot Chocolate

This chocolate fix with a little extra kick will warm up a cold night. Combine milk, unsweetened chocolate, sugar and cinnamon and heat them until the chocolate melts and the sugar dissolves. Stir equal parts of dark rum and Frangelico into the mixture. Serve the spiked hot chocolate topped with whipped cream in heated mugs.

Frothy Hot Vanilla Malted

Reminiscent of the soda shoppe drink, but packing a bit more of a punch, the Frothy Hot Vanilla Malted contains milk, malted powder, dark brown sugar, vanilla and light rum. Simmer the milk and blend one cup until frothy. Whisk the malted milk powder and brown sugar into the remaining hot milk until dissolved. After removing from the heat, add the vanilla and rum and pour into mugs. To serve, top the drinks with the foamed milk and sprinkle with nutmeg. For a non-alcoholic version, simply leave out the rum.

Junior Mints

The Junior Mint is a shot reminiscent of the delicious candy. Pour equal layers of milk, coconut rum, peppermint liqueur and hazelnut liqueur, in order. Drinks Mixer cautions that cocktail chefs should add the peppermint layer conservatively to prevent that flavour from overpowering the drink.

Mango Rum Batida

Served at fruit bars throughout Latin America, batidas (also called licuados) combine milk or orange juice with fruit. A non-alcoholic version makes a delicious midmorning or afternoon snack, while the addition of rum creates a cocktail for later. This version of a batida combines chunks of mango, ice cubes, whole milk, sugar, white rum, fresh lime juice and a touch of salt. Blend the ingredients to the consistency of a shake. Before serving, rub the rim of the glass with lime and dip the rim in sugar to coat.

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About the Author

Jessica McCombe has written for educational publishing companies since 2004. She has also produced articles at GradView.com for adults interested in the field of education. McCombe holds an M.A. in art history from the University of Pittsburgh, and a M.Ed. from The Ohio State University, and is a certified teacher for grades 1-8.

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