Best Rum And Coke Recipes

RUM AND COKE CAKE

Steps:

• Preheat oven to 325°.
• Sift together the flour, baking soda, and salt; set aside.
• Liberally grease and lightly flour a standard Bundt pan.
• Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
• Beat in the Coca-Cola, rum, vanilla, and milk (note--use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
• Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
• Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
• Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
• The sauce: while the cake is baking, make the sauce--bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
• Remove from the heat and immediately stir in the butter and the rum.
• Serve the cake warm, spooning plenty of sauce over each individual serving.
• *Can double the sauce, if you want.

RUM AND COKE JELLO SHOTS

Steps:

• dissolve the packages of jello in boiling cola, stirring for at least 2 minutes until gelatin is dissolved.
• Add cold cola and white rum.
• Pour the mixture into shot glasses or paper cups. Let sit in refrigerator for at least 4 hours.

RUM AND COKE

Steps:

• Mix ingredients in a highball glass two-thirds full of ice.
• Stir briskly and serve.

RUM AND COKE JELLO SHOTS

Steps:

• 1. In large pot, boil once cup of coke.
• 2. Dissolve gelatin into the boiling cola and whisk together for about 2 minutes.
• 3. Add the cold cola to the mixture
• 4. Add the rum to the mixture
• 5. Pour 2 ounces (60 milliliters) of the mixture into plastic shot glasses.
• 6. Refrigerate for 2 to 4 hours or until the gelatin has completely set.

RUM AND COKE CHICKEN (CROCK POT RECIPE)

Steps:

• Place chicken breasts in crock pot.
• Combine remaining ingredients and pour over chicken.
• Cook on medium setting for 5-6 hours.
• Serve with steamed rice.

RUM (AND COKE) BALLS!!

Steps:

• Melt chocolate.
• Blend in cola, syrup and rum.
• Stir in wafer crumbs, icing sugar, and walnuts.
• Mix well-Mixture will be sticky.
• Cover and chill for 2 hours or until stiff enough to handle -- make good use of this time and 'sample' the fine rum you bought to make these treats!
• Form into small balls and roll in sprinkles.
• Cover loosely and chill.
• Keep out of reach of children!

MAMA'S COKE AND RUM WINGS AND WHERE'S THE RUM AT DIPPING SAUCE

Steps:

• In a bowl add all marinade ingredients juice of two limes, 2 cups coke, 3/4 cup coconut rum 3 teaspoons of jerk seasoning and combine with a whisk.
• In a large container put in in wings and pour marinade over them and seal the container with a lid or wrap in in plastic wrap.
• Wings should Marinate over night for best flavor.
• To make Rub: Combine 3-4 Tablespoons Seasoning and 3-5 Tablespoons Coconut rum until the mixture has a loose paste like mixture but can still stick to your wings. You may need more rum depending on your preferences ;).
• Get your grill hot and ready for your wings.
• Lay the wings out on the grill evenly spaced and not touching each other, if your grill isn't big enough for all 30 wings. Cook them in two batches.
• Since the cooking time is different for each grill, in the first fifteen minutes check for the heat of your grill and how your wings are responding to the heat and whether you'll need to adjust the heat or not.
• Flip wings after 15 minutes and apply rub to the wings sparingly, the jerk seasoning is very hot in spice. Let wings cook for another 15 minutes and flip and apply rub sparingly.
• Repeat process until wings are done about an hour total process, depending on your home grill it could take a longer or shorter period of time.
• To Make Dipping Sauce: Combine all ingredients together and refrigerate until cold.Garnish with chopped cilantro before serving.

RUM AND COKE BAKED BLACK BEANS

Steps:

• 1. preheat oven to 300 degrees
• 2. In a saute pan over med-high heat saute the chorizo until it's brown and fat is rendered (about 5 minutes
• 3. remove chorizo from pan and pour off all but 3 Tablespoons of fat, add onions, garlic, carrot to pan and sweat until onions are translucent and tender (about 4 minutes)
• 4. in a mixing bowl combine chorizo, onion mixture, rum, honey, cola. season to taste with salt and pepper and add beans.
• 5. Pour mixture into a baking dish, add 2 cups stock and cover
• 6. Bake 20 minutes, check to see if mixture is dry, add stock if needed, continue cooking covered for 25 more minutes.
• 7. Uncover and bake 15 more minutes, remove from oven fold in cilantro and serve immmediately.

BAKED HAM WITH RUM AND COKE GLAZE

Steps:

• Preheat oven to 325 degrees. Bake ham with 3 cans of Coke, tented, for 1 hour. Meanwhile prepare the glaze. Reduce 2 cans of Coke for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve. After baking the ham for 1 hour, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some Coke in the bottom of the pan; add more as needed.) Remove the ham once an internal temperature of 110 degrees is reached if it an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees. Allow it to rest 15 minutes, carve, and serve warm.

RUM AND COKE CHICKEN (CROCK POT RECIPE)

Steps:

• Place chicken breasts in crock pot.
• Combine remaining ingredients and pour over chicken.
• Cook on medium setting for 5-6 hours.
• Serve with steamed rice.
• ervings Per Recipe: 6
• Amount Per Serving
• Calories 145.9
• Total Fat 2.1 g
• Total Carbohydrate 7.8 g
• Protein 17.7 g

RUM AND COKE PULLED PORK RECIPE - CHATELAINE

Steps:

• PAT meat dry with paper towels, then sprinkle with salt. Season with fresh pepper. Heat a large pot over medium. Add oil, then meat. Brown on all sides, about to 3 min per side. Transfer to slow cooker insert. ADD celery, carrots, onion, jalapenos and garlic to pan. Cook, stirring often, until brown, about 6 to 8 min. Stir in allspice, 1 min. Add rum. Using a wooden spoon, scrape up any brown bits from pot bottom and cook, 1 min. Scrape mixture into slow cooker. Add cola, broth, bay leaves and thyme. Cover and cook on low until meat is very tender, 8 hours. Remove pork to a cutting board. STRAIN sauce into a large frying pan. Discard vegetables and any fat from sauce. Boil liquid, stirring often, until reduced to 3/4 cup, 20 to 25 min. Stir in vinegar. Using 2 forks, shred meat. Combine with sauce. Serve this pulled pork recipe over rice or on buns.

RUM AND COKE CHEESECAKE

Steps:

• Mix the cookies and the butter together and spoon into the flan tin. Press down firmly and place into the fridge to firm up.
• Put the cola in saucepan and sprinkle over the gelatine, leave for 5 minutes to soak up. Heat the cola mixture over a gentle heat, until the gelatine has fully dissolved. Set aside.
• Beat the cream cheese, rum and grated lime zest together until smooth. Stir in cola and gelatine. Mix thoroughly.
• Spoon over the top of the biscuits and smooth over the top. Put in the fridge to set for 30 to 45 minutes. After this time remove from flan tin and place on a plate.
• Whisk the double cream, sugar, rum and lime juice together until firm.
• Pipe the cream around the edge of the cheesecake, decorate with the lime slices and serve immediately.

RUM AND COKE PULLED PORK SANDWICH. SLOW COOKER

Steps:

• Pat meat dry with paper towels, then sprinkle with salt. Season with fresh pepper. Heat a large pot over medium. Add oil, then meat and brown on all sides, about to 3 min per side. Transfer to slow cooker insert.
• Add celery, carrots, onion, jalapenos and garlic to pan. Cook, stirring often, until brown, about 6 to 8 min. Stir in allspice, 1 min. Add rum. Using a wooden spoon, scrape up any brown bits from pot bottom and cook, 1 min. Scrape mixture into slow cooker. Add cola, broth, bay leaves and thyme. Cover and cook on low until meat is very tender, 8 hours. Remove pork to a cutting board.
• Strain sauce into a large frying pan. Discard vegetables and any fat from sauce. Boil liquid, stirring often, until reduced to 3/4 cup, 20 to 25 min. Stir in vinegar. Using 2 forks, shred meat. Combine with sauce and serve over rice or on buns.
• Nutrition Calories 332 Protein 28 g Carbohydrates 8 g Fat 20 g Sodium 439 mg