Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. It’s worth it. Add all ingredients to an ice-filled shake and give it a good toss. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Taste and add additional water, rum cream, and/or sweetener to your liking. Pour content into cocktail glass. Blue Chair Bay® Coconut Spiced Rum Cream, .5 oz. Shake and strain into a shot glass. Add ice into glass. Blue Chair Bay® Coconut Spiced Rum Cream. Mash the blackberries as they begin to heat up. We go for both. Place in refrigerator to cool at least 4 hours. Warm milk and Half-n-half on the stove. Pour all ingredients into a shaker, chill, and then pour into glass. Blend ingredients in a blender with ice. Once cooled frost like Jack-O’-Lanterns for a spooky treat!. Pour the cold brew and coffee liqueur over ice and stir. Shake well to combine and chill. Swirl some honey on a plate, take your martini glass and place it upside down into the honey so the rim is coated. Stir and enjoy. Add ingredients to a highball glass with ice very slowly (we’re working with bubbles here!) Blue Chair Bay® Coconut Spiced Rum Cream, crushed chocolate chip cookie, for garnish, 1 part Blue Chair Bay® Coconut Spiced Rum Cream, 4 oz. Only check if you are not using a shared computer, 14 oz. Stir the cornstarch and salt in a medium saucepan, Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream, Cook over medium, stirring constantly, bring to a boil and let boil one minute. Combine ingredients in a cocktail shaker with ice. Enjoy with a cookie on the side!. This latest expression builds on Blue Chair Bay Rum’s fast-earned reputation for crafting signature taste profiles, with gentle, clean notes of toasted coconut infused with silky vanilla, cinnamon, nutmeg and clove, all carried bya creamy texture. Makes 4 servings. Six ingredients, ice, and a blender. Crush the peppermint candies in a container. Blue Chair Bay® Coconut Spiced Rum Cream, 2 oz. In a cocktail shaker fill with ice, add the Blue Chair Bay Coconut Spiced Rum Cream, Peppermint Schnapps, Creme de cacao and cream. salt 1/4 tsp. Pour the warm egg mixture back into the saucepan and boil another minute, Remove from heat and add the vanilla and butter. Blue Chair Bay® Coconut Spiced Rum Cream, 1 cup Blue Chair Bay® Coconut Spiced Rum Cream, 3/4 oz. Add drizzles of chocolate and caramel if you’re feeling fancy. Blue Chair Bay® Coconut Spiced Rum Cream. Blue Chair Bay® Coconut Spiced Rum, 1 oz. curry 1/2 tsp. You should get a moist mixture that can be easily moulded. Garnish with whipped cream. Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Put all ingredients in a shaker with ice. Toast a marshmallow until it’s browned. Blue Chair Bay® Coconut Spiced Rum Cream, 3 oz. Blend ice cream, milk, purée, spiced rum, pumpkin spice, and vanilla until smooth. Strain into ice filled rocks glass. Shake before serving. Stir the cornstarch and salt in a medium saucepan, Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream, Cook over medium, stirring constantly, bring to a boil and let boil one minute. Sip and repeat. Imported and bottled by Fishbowl Spirits, Rochester, NY. Brew coffee, add rum, and stir. COCONUT MUDSLIDE // 1 oz. Stir and serve. © Copyright 2020. Add Blue Chair Bay Coconut Spiced Rum Cream to a mug of warm hot chocolate. Add whipped cream on top. Combine all ingredients in a cocktail shaker filled with ice. Spoon the matcha into a cup or mug. Beat with a whisk for 2 minutes. You’ll warm up in no time. Using a lemon wedge, wet rim of glass and coat with cinnamon sugar. Add ingredients to a cocktail shaker with ice (no need to muddle the raspberries, just throw them in there) and shake very well. … Top off the glass with milk and garnish with the toasted marshmallow., Rim the shot glass with caramel sauce. Blue Chair Bay® Coconut Spiced Rum Cream is authentic beach-made coconut rum, blended with real cream, and island and holiday spices so you make it smooth sailing this season. Garnish with three coffee beans. Rim your favorite glass with graham cracker salt, garnish with a lime wheel, and enjoy! Shake well and strain into glass. Sift your matcha so it is lump-free. Rim a glass with chocolate and dip into graham cracker crumbs. For aesthetics, sprinkle a little cinnamon on top. Add the Blue Chair Bay Coconut Spiced Rum Cream, pumpkin puree, vegetable broth, coconut milk, maple syrup, honey, salt, pepper, curry, cinnamon, and grated apple to the pot. Taste and add additional water, rum cream, and/or sweetener to your liking. Shake rums and vodka in a shaker with ice. Combine ice cream, rum cream, caramel syrup, and chocolate syrup. Add egg and rum cream and stir to combine. Blue Chair Bay® Coconut Spiced Rum Cream, 2 tbsp oz. Set aside. Add drizzles of chocolate and caramel if you’re feeling fancy. Top with whipped cream, crumbled Nilla Wafers, and garnish with banana slices to make your martini look extra a-peeling. The mix will thicken quite a bit here. Who knew soup could look so appetizing 2 tbsp. Then add coconut milk and lime juice and stir. Do not mix all together at once the eggs will scramble if you don’t temper them. Gradually add flour mixture while stirring to create the dough. The center will sink in due to the heat and produce a hole for your Coconut Spiced Rum Cream shot! Pour mixture into martini glasses and top with the chocolate bats. Pour milkshake into glass, then top with whipped cream, caramel, and a cinnamon stick. Stirring constantly, cook until agar completely dissolve. Garnish with mint and blueberries. Strain the cocktail into a highball over ice. Strain into a cocktail glass and sprinkle cinnamon on top. Blue Chair Bay® Coconut Spiced Rum Cream, 2 tbsp oz. Place on a plate to let it cool. bittersweet or dark chocolate, finely chopped, 2 tbsp. Move cookies to a wire rack for cooling. Place ice cubes into your glass and pour shaker over top. Shake and strain into martini glass. Shake vigorously. ⠀ Drizzle the inside of glass with caramel. Garnish with whipped cream and a cherry. Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. and stir carefully and thoroughly. Only check if you are not using a shared computer. coffee liqueur + 1 oz. Garnish with mint leaf. In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Pour the rum cream in a mug, then top it off with hot water. Combine all ingredients in blender to mix together. 2 oz. Drizzle caramel syrup and chocolate syrup inside a martini glass. Transfer to a wire rack and let it cool while you’re preparing the filling.⠀ You must be 21 years of age or older to view this website. maple syrup 1 tbsp. Slice the tops off two strawberries to create horns. Shake to chill and strain into glass. Oh, and a place to relax. A shot for your sweet tooth. The mix will thicken quite a bit here, In a separate bowl whisk the egg yolks and sugar until light and ribbony. Preheat oven to 350 degrees. ginger 1/2 tsp. Garnish with a pinch of pumpkin pie spice. olive oil 1/2 shallot 1 garlic clove 1/4 tsp. , Preheat oven to 375 degrees F. Stir flour, baking powder, and salt. When the chocolate begins to melt, reduce heat to medium-low.