Photos: PARKER FEIERBACH
- 4 tbsp. butter softened
- 3 tbsp. packed brown sugar
- 1/2 c. vanilla ice cream, softened
- 1/2 tsp. ground cinnamon
- 2 c. apple cider
- 1 c. rum
Make the Buttered Rum Batter: In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in ice cream and cinnamon, then spoon into a mason jar or resealable container. Store in freezer until mostly hardened, about 2 hours or until ready to serve.
Make the Drinks: In a medium saucepan, heat cider until boiling, stirring occasionally. Remove from heat and pour into a pitcher or easy-to-serve container.
Place about 2 tablespoons of buttered rum batter into each mug. Fill about 1/3 of the way up with rum, then top with hot apple cider. Stir before serving.
- 1/4 c. semisweet chocolate chips, melted
- 3 candy canes, crushed
- 6 oz. peppermint schnapps, divided
- 1 bottle champagne or prosecco
- 6 candy canes, whole
Pour melted chocolate onto a small plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat.
Add an ounce of peppermint schnapps to each glass, then top with champagne or prosecco. Garnish with full candy canes before serving.
- 1 (14-oz.) can unsweetened coconut milk
- 2 tbsp. cream of coconut
- 12 oz. silver tequila
- 8 oz. triple sec
- 1/4 c. lime juice
- 4 c. ice
- Lime wedge, for rimming glass
- Sanding sugar, for rimming glass
- Lime slices, for garnish
- Cranberries, for garnish
Combine coconut milk, cream of coconut, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.