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Key Lime Colada

Key Lime Colada

  • 1 oz. Blue Chair Bay® Key Lime Rum Cream
  • .5 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. pineapple juice
  • 1 oz. orange juice
  • 1 oz. cream of coconut
  • 1 cup ice

When life hands you limes, you make a Key Lime Colada. Blend all ingredients together. Pour into a cup rimmed with coconut flakes. Garnish with a lime wheel and a cherry.

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Island Girl Popsicles

Island Girl Popsicles

The definition of tasting paradise

  • 1.5 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. orange juice
  • 1 oz. pineapple juice
  • 2 oz. lemon-lime soda

Stir ingredients together then put into popsicle bags and freeze overnight. Serve over an Island Girl cocktail (same ingredients!) Stir ingredients directly into tall glass with ice. Stir and flirt. Want produce? Add an orange slice and cherry and your popsicle

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Key to Your Place

Key to Your Place

  • 1.25 oz. Blue Chair Bay® Vanilla Rum
  • .75 oz. Blue Chair Bay® Spiced Rum
  • .5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .75 oz. key lime juice
  • .5 oz. orgeat

Shake all ingredients to combine. Rim your favorite glass with graham cracker salt, garnish with a lime wheel, and enjoy!

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Almond Joy

Almond Joy

  • 1 oz. Blue Chair Bay® White Rum
  • 1 oz. Blue Chair Bay® Coconut Rum
  • .5 oz. chocolate liqueur
  • .5 oz. frangelico
  • chocolate sauce, to garnish
  • shredded coconut, to garnish

Dip martini glass into chocolate syrup and coat with coconut flakes. Combine remaining ingredients into a cocktail shaker with ice. Strain into glass and enjoy

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Banana Fosters Martini

Banana Fosters Martini

  • 1 oz. Blue Chair Bay® Banana Rum Cream
  • 1.5 oz. Blue Chair Bay® Spiced Rum
  • 1.5 scoops vanilla or banana ice cream
  • 1 banana
  • caramel syrup or caramel ice cream topping
  • cinnamon sugar

Chop the banana and place into blender with other ingredients. Blend until smooth. Coat the martini glass with caramel syrup. Pour into a martini glass and top with a banana and cinnamon sugar.

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Chocolate Pretzel

Chocolate Pretzel

  • 1.5 oz. Blue Chair Bay® White Rum
  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. caramel liqueur
  • .5 oz. chocolate liqueur
  • 1 oz. chocolate ice cream
  • melted chocolate, for rimming
  • crushed pretzels, for rimming

Blend ingredients in a blender with ice. Rim martini glass with chocolate and crushed pretzels. Pour in drink and enjoy!⁠

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Tableside

Tableside

BANANAS FOSTER MEETS ITS MATCH

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • 1 oz. Blue Chair Bay® Vanilla Rum
  • pinch of cinnamon

Add both rums and pinch of cinnamon to an ice-­filled shaker. Shake to chill and strain into a glass drizzled with caramel. Add sprinkle of cinnamon on top.

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Chocolate Chip Shooter

Chocolate Chip Shooter

  • .5 oz. Blue Chair Bay® Spiced Rum
  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1.5 oz. chocolate vodka
  • crushed chocolate chip cookie, for garnish

A shot for your sweet tooth. Shake rums and vodka in a shaker with ice. Strain into a shot glass rimmed with crushed chocolate chip cookies. Enjoy with a cookie on the side!⁠

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Boston Cream Pie Martini

Boston Cream Pie Martini

  • 1.5 oz. Blue Chair Bay® Vanilla Rum
  • 1.5 oz. baileys irish cream
  • 1.5 oz. godiva chocolate liqueur

Shake over ice and serve up in a martini glass rimmed with cocoa.

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PB&B

PB&B

  • 1.5 oz. Blue Chair Bay® Banana Rum
  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 cup vanilla ice cream
  • 1 tsp. peanut butter
Blend in a blender and serve in tall glass. Garnish with whipped cream and a cherry.

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PB&Banana Shake

PB&Banana Shake

  • 1.5 cups Blue Chair Bay® Banana Rum Cream
  • 2 tbsp peanut butter
  • 1 frozen banana
  • 1 tbsp cocoa powder
  • .5 cups of ice
  • chocolate syrup
  • additional peanut butter, for garnish
  • chocolate shavings, for garnish

Add ice, peanut butter, banana, and cocoa powder to blender. Add in Banana Rum Cream slowly, allowing all of the ingredients to blend together before adding more. Rim a glass with peanut butter and chocolate shavings. Pour in cocktail and add chocolate syrup.⁠

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Boozy Breakfast

Boozy Breakfast

  • 2 cups Blue Chair Bay® Banana Rum Cream
  • 3 oz. Blue Chair Bay® White Rum
  • 1 cup fruity pebbles, divided
  • 2 tsp. sugar
  • splash of grenadine
  • vanilla frosting, for rim
  • Whipped cream, for garnish

In a large measuring cup, combine Banana Rum Cream and ½ cup of Fruity Pebbles. Let sit for 30 minutes in the refrigerator, then strain into a clean measuring cup and discard cereal. In a cocktail shaker, shake Rum Cream mixture, white rum, grenadine, and ice. Spread frosting onto the rim of the glass, then roll in Fruity Pebbles. Strain cocktail into the glass and top with whipped cream and remaining Fruity Pebbles.

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Dirty Banana

Dirty Banana

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • .75 oz. coffee liqueur
  • 2 oz. pineapple juice
  • 1 scoop vanilla ice cream

Add ingredients to a blender. Blend and pour into glass drizzled with chocolate. Garnish with whipped cream.

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Bat Shake

Bat Shake

  • 3/4 oz. Blue Chair Bay®Coconut Spiced Rum Cream
  • 6 cups vanilla ice cream
  • 3 tbsp. caramel syrup
  • 3 tbsp. dark chocolate syrup
  • dark chocolate, for garnish

Drizzle caramel syrup and chocolate syrup inside a martini glass. Arrange glasses on a tray; freeze until needed.⁠

Heat dark chocolate over medium-high heat until chocolate begins to melt, shaking the skillet occasionally; do not stir. When the chocolate begins to melt, reduce heat to medium-low. Immediately pour chocolate on foil and use a spoon to make a thin and even layer. With a knife draw out the bat silhouette and allow for it to set and harden.⁠

Combine ice cream, rum cream, caramel syrup, and chocolate syrup. Cover and blend until smooth. Pour mixture into martini glasses and top with the chocolate bats. Makes 4 servings.⁠

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Mint Chocolate Peppermintini

Mint Chocolate Peppermintini

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. crème de menthe
  • .5 oz. white crème de cacao
  • .5 oz. hazelnut liqueur

Combine all ingredients in a cocktail shaker filled with ice. Shake very well and strain into chocolate-rimmed martini glass. Garnish with mint leaf.

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Caramel Apples

Caramel Apples

  • 1 tbsp. Blue Chair Bay® Vanilla Rum
  • green apples
  • walnuts
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 4 tbsp. butter, cut into chunks
  • few drops vanilla extract

Cook the sugar over medium heat in a saucepan, without stirring until the sugar is melted and turns a deep golden caramel.⁠ Remove the saucepan from heat, and add the chunks of butter one by one and whisk until combined. Slowly add the cream and then whisk until combined.⁠ Return the saucepan to the heat and, cook the mixture over medium heat, stirring until the caramel has thickened, about 5-10 minutes. ⁠Remove from the heat, add Blue Chair Bay Vanilla Rum and vanilla extract. Wash apples and dry them off. Remove the stem and place a caramel apple dipping stick 3/4 of the way into the apple. Dip apples into mixture then top with walnuts, if desired. ⁠

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Big Orange

Big Orange

  • 2 oz. Blue Chair Bay® Premium White Rum
  • 1 oz. triple sec
  • 4 oz. orange juice
  • 3/4 cup vanilla ice cream
  • 1/4 cup orange sherbet
  • orange soda

Pitch all the ingredients in a blender with ice. Add a little whipped cream. Garnish with orange wedge and a cherry on top.

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Pineapple and Banana Ice Cream

Pineapple and Banana Ice Cream

When life gives you pineapples, just add rum

  • 1/4 cup Blue Chair Bay® Banana Rum Cream
  • 1/4 cup Blue Chair Bay® Pineapple Rum Cream
  • 2 cups pineapple
  • 1 medium banana
  • 1/2 cup coconut milk

If your pineapple and banana are not frozen, freeze until solid.⁠ Place your coconut milk in the freezer upside down for a few minutes. You want to use as much of the cream as possible and this will help separate the cream from the milk.⁠ Place frozen pineapple chunks, banana, rum creams, and coconut milk in a food processor.⁠ Pulse until ingredients begin to combine.⁠ Blend until smooth and creamy.⁠ Serve immediately as soft-serve ice cream, or freeze 20-30 minutes for a more firm texture.

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Strawberry Banana Cheesecake

Strawberry Banana Cheesecake

Dessert is like a feel-good song this summer

  • 1/3 cup Blue Chair Bay® Banana Rum Cream
  • 2 8-oz. blocks of cream cheese, room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup heavy cream
  • 8-inch store-bought graham-cracker crust
  • strawberries, optional garnish

1. Preheat oven to 300°F.⁠
2. In a stand mixer or using a hand blender, whisk together cream cheese and sugar until they are light and fluffy. ⁠
3. Add eggs one at a time. Once they’re incorporated, add the cream, followed by the rum. ⁠
4. Pour mixture into crust and bake for 45–50 minutes or until the cheesecake is just set. It may still be a bit wobbly in the center. ⁠
5. Allow the cheesecake to cool to room temperature before refrigerating; let rest overnight. ⁠
6. Serve chilled. If desired, garnish with sliced strawberries.

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Key Lime Cream Popsicles

Key Lime Cream Popsicles

I scream, you scream, we all scream for Key Lime Rum Cream

  • 1 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 3/4 cup lime juice
  • 1/2 cup cream of coconut
  • 2 lime, zest
  • 4 graham cracker rectangles, large
  • lime slice, optional garnish

Shake rum cream, lime juice, and cream of coconut vigorously in a shaker. Pour into popsicle molds and freeze overnight. Garnish with graham crackers, lime, and lime zest!⁠

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Starburst Shot Glass

Starburst Shot Glass

  • Blue Chair Bay® Rum Cream, of choice
  • starburst

Dice Starbursts and line each shot glass mold in a silicone tray with different flavors.⁠ Place tray into oven at 375 degrees for 10 minutes.⁠ After they’ve cooled, pop the shot glasses out of the silicone tray.⁠ Pour Blue Chair Bay Rum Cream of choice!

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Spiced Banana Milkshake

Spiced Banana Milkshake

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • 1 oz. Blue Chair Bay® Spiced Rum
  • chocolate ice cream
  • chocolate syrup

In a blender, blend Banana Rum Cream, Spiced Rum and ice cream⁠.⁠ Pour into a frozen glass drizzle chocolate syrup on top. Top with another scoop of chocolate ice cream

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Watermelon Popsicles

Watermelon Popsicles

Paradise Found!

  • 1/2 cup Blue Chair Bay® Premium White Rum
  • 19 oz. cubed seedless watermelon (about 3 1/2 cups)
  • 5 1/2 tbsp granulated sugar, divided
  • 1 tbsp fresh lemon juice
  • 1/2 cup canned coconut milk, well shaken
  1. Add watermelon, Blue Chair Bay White Rum, 2 Tbsp granulated sugar, and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 10 popsicles molds filling each about 2/3 full⁠
  2. After the first layer is frozen, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is, stir in 1 – 2 Tbsp cold water to thin. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in). Remove popsicles from freezer, remove the lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer. Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes.⁠
  3. Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Chill kiwi mixture 30 minutes.⁠
    Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 – 3 hours.⁠
  4. To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from molds and enjoy!⁠

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Pineapple Cream Popsicles

Pineapple Cream Popsicles

We screamed you screamed, we all scream for Pineapple Rum Cream!

  • 1 1/2 cup Blue Chair Bay® Pineapple Rum Cream
  • 3/4 cup pineapple juice
  • 1/2 cup cream of coconut
  • cherries, optional garnish

Shake rum cream, pineapple juice, and cream of coconut vigorously in a shaker. Pour into popsicle molds and freeze overnight. Garnish with cherry on top

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Island Girl Cake

Island Girl Cake

Life is what you bake of it

  • 1/2 cup Blue Chair Bay® Coconut Rum
  • 1 package (18.25 oz.) yellow cake mix⁠
  • 1/2 cup vegetable oil⁠
  • 1 can (11 oz.) mandarin oranges, undrained⁠
  • 3 eggs⁠
  • 1/2 cup sour cream⁠
  • 1 (8 oz.) can crushed pineapple, undrained⁠
  • 1 package (3.5 oz.) instant vanilla pudding⁠
  • 2 cups heavy cream⁠

Preheat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake pans.⁠
In a large bowl, beat the cake mix, oil, oranges, eggs, coconut rum, and sour cream until well blended.⁠
Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.⁠
Meanwhile, in a medium bowl combine the crushed pineapple and instant pudding mix.⁠
With an electric mixer, beat the cream until soft peaks form. Fold the pineapple mixture into the whipped cream to combine.⁠
Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture. Refrigerate cake until ready to serve.⁠

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Coconut Spiced Cupcakes

Coconut Spiced Cupcakes

  • Cupcake:
  • 1 cup Blue Chair Bay®Spiced Rum
  • 1 box Yellow cake mix
  • 1/4 cup Water
  • 1/2 cup Canola oil
  • 3 Eggs
  • Frosting:
  • 1 tsp. Blue Chair Bay®Coconut Rum
  • 1/2 cup Unsalted butter melted
  • 2 cups Powdered sugar
  • 2 tbsp. Milk
  • Coconut flakes, for garnish

Heat oven to 325°F. Combine and mix all cupcake ingredients. Pour evenly into cupcake holders. Bake 15-20 minutes. In a medium bowl, add Blue Chair Bay Coconut Rum, butter, sugar, and milk. Use an electric mixer for 30 seconds at a low speed then beat on medium-high speed until fluffy. Frost the cupcake and sprinkle with coconut flakes as garnish. 

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Berry Coconut Spiced Chocolate Tart

Berry Coconut Spiced Chocolate Tart

  • Crust:
  • 1 cup flour
  • 1 cup almond meal
  • 2-3 tbsp pure maple syrup (optional)
  • 1/4 cup coconut oil
  • pinch of salt (optional)
  • Filling:
  • 7.5 oz Blue Chair Bay® Coconut Spiced Rum Cream
  • 3/4 cup cashews, soaked for 4 hours then drained and rinsed
  • 1 cup fresh blackberries
  • 200g vegan white chocolate
  • 1.5 cans coconut milk
  • 1/4 cup pure maple syrup
  • 1 tsp agar agar powder
  • 1/4 tsp supercolor powder, sapphire wolfberry
  • fresh blackberries, for garnish
  • Delaware grapes, for garnish
  • microgreens, for garnish

Crust⁠
Preheat oven to 350 degrees. Grease a 8″tart pan. Set aside. In a food processor, combine crust ingredients ⁠and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.⁠⠀
⁠⠀
Filling⁠
Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine-mesh sieve. Allow to cool.⁠⠀
⁠⠀
Add white chocolate, coconut milk and rum cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve. ⁠⠀
⁠⠀
In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. Garnish and enjoy!⁠⠀

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Strawberry Vanilla Ice Cream

Strawberry Vanilla Ice Cream

  • 3 tbsp Blue Chair Bay® Vanilla Rum
  • 3 cups fresh strawberries, hulled and mashed
  • pinch of salt
  • 3/4 cup sugar
  • 1 1/4 cups milk
  • 1 1/3 cups heavy cream
  • 3 egg yolks
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Set a bowl into an ice water mixture to keep it cold and ready for the ice cream mixture.⁠ Combine the mashed strawberries, salt, and 1/4 cup sugar in a saucepan. Mix thoroughly and let sit for 30 minutes. Mix once or twice as it sits to ensure sugar is dissolved.⁠ Meanwhile, whisk egg yolks and 1/4 cup sugar in a medium bowl until combined and pale yellow.⁠

Heat the milk, cream, 1/4 cup sugar in a saucepan over medium heat, stirring occasionally, until milk starts to steam.⁠
After milk mixture has heated, gradually whisk into yolks until combined. Then add back milk mixture to the saucepan. Stirring frequently until it is steaming again.⁠

Once custard is ready, strain into the bowl set in the ice-water bath and stir occasionally until cool.⁠
Taking the saucepan with the strawberries, heat on medium and cook for 2-3 minutes and then strain the juice out.⁠
Put the strained berries into a bowl and add the lemon juice and rum. Allow to cool. Take the strawberry juice and allow to cool in another ice bath or in the refrigerator. Once cooled combine with custard and also add in vanilla.⁠ When custard has cooled enough, start the machine and churn according to manufacturer directions.⁠ As the mixture begins to firm up, add the strawberries last and allow to churn or mix in with a soft spatula and freeze to firm up.⁠

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Strawberry Banana Pudding Shot

Strawberry Banana Pudding Shot

  • 6 oz. Blue Chair Bay® Banana Rum Cream
  • 1 oz. strawberry liqueur
  • 2 oz. milk
  • half tub of cool whip
  • half packet of vanilla pudding mix

Pour Blue Chair Bay® Banana Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

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Piña Colada Pie

Piña Colada Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Pineapple Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Pineapple Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar
  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Pineapple Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream and garnish with toasted coconut shaving, pineapple chunks, and a cherry in the center

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Coconut Spiced Pie

Coconut Spiced Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar
  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream, dust with cinnamon, and garnish with a cinnamon stick.

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Banana Cream Pie

Banana Cream Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Banana Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Banana Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar
  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Banana Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream and garnish with crushed graham cracker

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Cinnamon Twist

Cinnamon Twist

  • 8 oz cream cheese, softened
  • 1 cup brown sugar
  • 1 tbs. cinnamon + 1 tsp.
  • 1 box puff pastry (2 sheets), defrosted
  • 1 egg, lightly beaten
  • 1 cup powdered sugar
  • 3 tbs. Blue Chair Bay® Vanilla Rum
Spiced Cinnamon Rolls

Spiced Cinnamon Rolls

  • Cinnamon Rolls:
  • 2 tbsp Blue Chair Bay® Spiced Rum
  • 1/2 cup Raisins
  • 1 1/2 tbsp Softened Butter
  • 3 tbsp Packed Brown Sugar
  • 1 can of Cinnamon Rolls with Icing
  • Icing:
  • 1 tsp Blue Chair Bay® Spiced Rum
  • Dash of Cinnamon
  • Heat oven to 350°F and line cooking pan with foil; spray cooking spray. In a bowl, stir in 2 tablespoons of Blue Chair Bay Spiced Rum over raisins. Let stand for 15 minutes and then drain.
  • In a separate bowl, combine brown sugar and butter. On waxed paper unroll the cinnamon roll dough leaving the icing to the side for later. Spread the brown sugar mixture over the dough. Sprinkle the raisins on top.
  • Re-roll the cinnamon roll dough into pinwheels. Cut into 5 rolls and place 2 inches apart on cooking pan.
  • Bake 20-25 minutes or until golden brown.
  • In a small bowl, mix icing, 1 tsp rum and cinnamon. Spread on warm rolls and serve warm.

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Chocolate Coconut Pudding Shot

Chocolate Coconut Pudding Shot

  • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. milk
  • half tub of cool whip
  • half packet of chocolate pudding mix

Mix together in a bowl and divide into individual pudding cups.

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Chocolate Vanilla Swirl Pudding Shot

Chocolate Vanilla Swirl Pudding Shot

  • Vanilla:
  • 3 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. milk
  • 1/4 tub of cool whip
  • 1/4 packet of vanilla pudding mix
  • Chocolate:
  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. milk
  • 1/4 tub of cool whip
  • 1/4 packet of chocolate pudding mix

Mix together in a bowl and divide into individual pudding cups. Pour one flavor first, then layer on the second flavor.

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Coconut Spiced Pudding

Coconut Spiced Pudding

  • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. milk
  • half tub of cool whip
  •                                    

  • half packet of vanilla pudding mix

Pour Blue Chair Bay® Coconut Spiced Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

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Chocolate Strawberry Jell-O Shots

Chocolate Strawberry Jell-O Shots

  • 4 oz. Blue Chair Bay® White Rum
  • 3 oz. box of Strawberry Jell-O
  • 8 oz. Boiling water
  • 4 oz. Cold water
  • Large strawberries
  • 2 cups Chocolate chips
  • 2 cup Coconut oil

Cut top off of strawberries and make a small cut in the bottom of the strawberry
so it can stand up on its own, but do not make it big enough to create a hole in the
bottom. Scoop out the insides of the strawberries. Line a baking sheet with
parchment paper. Combine chocolate chips and coconut oil in a large bowl and
microwave in 30-second intervals, stirring in between, until completely melted. Dip
hollowed-out strawberries in chocolate and place, cup side up, on the baking sheet.
Place in refrigerator to harden for 10 minutes.

In a medium bowl, stir together the Jell-O and boiling water until the
Jell-O dissolves. Add the White Rum and cold water, and stir to combine.
Using a container with a spout, pour Jell-O into the strawberries. Fill as
much as you can because Jell-O will shrink as it sets. Refrigerate for 3-4
hours or until Jell-O is firm.

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Vanilla Raspberry Pudding Shot

Vanilla Raspberry Pudding Shot

  • 6 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. raspberry liqueur
  • 2 oz. milk
  • half tub of cool whip
  • half packet of vanilla pudding mix

Mix together in a bowl and divide into individual pudding cups.

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Banana Fosters Donuts

Banana Fosters Donuts

  • 1 tbsp. Blue Chair Bay® Spiced Rum
  • Blue Chair Bay® Banana Rum Cream, for garnish
  • 2 Glazed donuts
  • 3 tbsp. Butter
  • 3 tbsp. Golden brown sugar, packed
  • 2 tsp. Fresh lemon juice
  • 3/4 tsp. Ground cinnamon
  • 1/8 tsp. Ground nutmeg
  • 2 Bananas, peeled, into 1/2 inch-thick -slices
  • Vanilla ice cream
  • Toasted pecans

In a medium skillet, stir butter and brown sugar over medium heat until melted. Stirring occasionally, boil 1 minute. Remove from heat and mix in lemon juice, spices, and Blue Chair Bay Spiced Rum. Stir and let cool 3 minutes. Toss banana slices into sauce. Warm up the donuts and top with ice cream scoops. Pour sauce and Blue Chair Bay Banana Cream Rum on top. Sprinkle with nuts

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Banana Rum Pie

Banana Rum Pie

  • 1 cup mashed ripe bananas (2 medium)
  • 2 tsp. lemon juice
  • 1/3 cup Original Bisquick™ mix
  • 1/4 cup sugar
  • 3 tbs. butter, melted
  • 3 tbs. Blue Chair Bay® Banana Rum
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 eggs
  • 1 1/2 cups frozen (thawed) whipped topping
  • 1/2 cup dulce de leche milk caramel spread
  • 4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
Banana Whipped Cream

Banana Whipped Cream

  • 2 tbsp Blue Chair Bay® Banana Rum Cream
  • 1 cup heavy whipping cream
  • 2 tbsp confectioners' sugar

Add heavy whipping cream and sugar to your mixing bowl. Mix on medium speed until the mixture thickens slightly. Stream in the rum cream and continue to mix until stiff peak forms. Refrigerate until ready for use. ⁠

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Banana Rum French Toast

Banana Rum French Toast

  • Toast Ingredients:
  • 4 large eggs
  • 1/2 cup milk
  • 1 tbs. sugar
  • 1/2 tsp. vanilla extract
  • 2 pinches ground cinnamon
  • 4 slices of bread
  • 2 tbs. butter
  • Orange-Rum Bananas Ingredients:
  • 2 tbs. Blue Chair Bay® Banana Rum
  • 2 tbs. sugar
  • 2 tbs. butter
  • 2 tbs. orange juice
  • 2 large bananas sliced thinly
Key Lime Coffee Cake

Key Lime Coffee Cake

  • Cake:
  • 3 tbsp. Blue Chair Bay® Key Lime Rum Cream
  • 2 cups All-purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 cup Sugar
  • 2 Large Eggs Room Temperature
  • 3/4 cup Plain Greek Yogurt
  • 1/2 cup Buttermilk
  • 1/4 cup Vegetable Oil
  • 1/2 tsp. Pure Vanilla Extract
  • Zest from 2 Key Limes
  • Streusel Topping:
  • 1 cup All-purpose Flour
  • 1/4 tsp. Ground Cinnamon
  • Zest from 1 Key Lime
  • 1/8 tsp. Salt
  • 2/3 cup Granulated Sugar
  • 8 tbsp. Cold Unsalted Butter
  • 2 tbsp. Shredded Unsweetened Coconut (optional)
  • White Chocolate Drizzle (optional):
  • 1 tbsp. Butter
  • 2 oz. 1 Square White Chocolate
  • 1 cup Powdered Sugar
  • 2 tbsp. Milk
    • Preheat oven to 350°F. Cover a 9″ x 13″ square pan with nonstick cooking spray.
    • Streusel: Mix together flour, sugar, and salt together. Cut in the butter then add the lime zest and coconut, if using.
    • Cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together the eggs while adding in the sugar. Mix until Smooth. Stir in Greek yogurt, key lime rum, zest, vanilla, oil, and buttermilk. Fold in the flour mixture. Do NOT over mix.
    • Pour batter into prepared pan and smooth evenly. Sprinkle streusel over batter.
    • Bake in preheated oven for 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Let cake cool in pan for 30 minutes.
    • White chocolate glaze: Combine butter and white chocolate in a microwavable bowl. Heat on high while stirring every 15 seconds until smooth. Beat in powdered sugar and milk. Drizzle over cooled cake.

 

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Kermit’s Dip with Key Lime Rum Cream

Kermit’s Dip with Key Lime Rum Cream

  • 1 pack of Kermit's Key Lime Pie Dip
  • 8 oz. whipped cream cheese
  • 3/4 cup Blue Chair Bay® Key Lime Rum Cream
  • 1 tub of whipped topping, thawed
Island Mule Cupcakes

Island Mule Cupcakes

  • white cake mix
  • 10 oz. ginger beer
  • 2 oz. Blue Chair Bay® Coconut Spiced Rum
  • Frosting:
  • 8 oz. package cream cheese frosting
  • 2 tsp. lime juice
  • 2 oz. Blue Chair Bay® Coconut Spiced Rum
  • 2 limes
Key Lime Meltaway Bars

Key Lime Meltaway Bars

Cooking with Rum

  • 2 cups prepared sugar cookies, crumbled
  • 2/3 cup unsalted butter, softened (not melted)
  • 3 cups powdered sugar
  • 2 tbsp. key lime juice
  • 1/3 cup Blue Chair Bay® Key Lime Rum Cream
  • zest of 2 key limes
  • 3-4 key limes, sliced, for garnish
Banana Horchata Popsicles

Banana Horchata Popsicles

  • 2 1/2 cups rice milk
  • 1/4 cup cream
  • 1/4 cup sugar
  • 1 crushed cinnamon stick
  • 1/4 cup Blue Chair Bay® Banana Rum Cream
  • 3/4 tsp. cinnamon
  • 1.5 oz. Blue Chair Bay® Banana Rum
Key Lime Ice Cream

Key Lime Ice Cream

Cooking with Rum

  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 14 oz. can sweetened condensed milk
  • 1 pint heavy whipping cream
  • 3 tsp. lime juice
  • 1/2 cup whipped cream cheese
  • 6 graham crackers
Mason Jar Cheesecakes

Mason Jar Cheesecakes

Cooking with Rum

  • 2 cups graham cracker crumbs
  • 3 tbs. unsalted butter, melted
  • 8-ounce package of light cream cheese, softened
  • 8-ounce tub of whipped topping, thawed
  • 2 tbs. key lime juice
  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • zest of 3 key limes
  • 1/3 cup sweetened condensed milk
Boozy Eggnog Cheesecake

Boozy Eggnog Cheesecake

  • For the crust:
  • 3 cups graham cracker crumbs (about 1 box)
  • 5 tbs. melted butter
  • 1 tsp. cinnamon
  • 2 tbs. brown sugar
  • For the pie:
  • 16 oz softened cream cheese
  • 1 cup sugar
  • 1/2 cup eggnog
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 cup heavy whipping cream (or 8oz whipped topping)
Bananas Foster

Bananas Foster

  • 1 pint vanilla ice cream
  • 2 tbs. butter
  • 1/2 cup dark-brown sugar
  • 1/4 cup Blue Chair Bay® Banana Rum
  • 3 bananas
Rumberry Pie

Rumberry Pie

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. cinnamon
  • dash of salt
  • 1/4 cup water
  • 1.5 oz. Blue Chair Bay® Vanilla Rum
  • 4 cups mixed berries
  • squeeze of lemon
  • pie crust
  • egg white
Sweet Tea Rum Cupcakes

Sweet Tea Rum Cupcakes

  • 1 box of white cake mix
  • 3/4 cup sweet tea
  • 1/4 cup Blue Chair Bay® Premium White Rum
  • 1 lemon
  • 1/2 cup vegetable oil
  • 3 eggs
Piña Colada Cookie Cups

Piña Colada Cookie Cups

  • 1 pack of sugar cookies
  • 3.5 oz. Blue Chair Bay® Coconut Rum
  • 1 container of cream cheese frosting
  • 3 tbs. crushed pineapple, extra for topping
  • whipped cream
  • cherries
Coconut Spiced Rum Balls

Coconut Spiced Rum Balls

  • 1 box vanilla wafer cookies
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup light corn syrup
  • 3/4 cup Blue Chair Bay® Coconut Spiced Rum
  • 1 cup powdered sugar
Key Lime Sandwich Cookies

Key Lime Sandwich Cookies

  • Graham Cracker Cookies:
  • 3/4 cup all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar (plus more for rolling cookies)
  • 1 tsp. vanilla
  • 1 egg yolk
  • Key Lime Rum Cream Cheese Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 1 1/2 cup powdered sugar
  • juice and zest of 2 key limes (about 1 tsp. key lime juice)
Gingerbread Truffles

Gingerbread Truffles

  • 1 13-oz package of gingersnap cookies
  • 8 oz softened cream cheese
  • 1/4 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 11 oz. white baking chocolate
  • Nutmeg and cinnamon for garnish
Banana Pie Cookies

Banana Pie Cookies

  • Cookie cups:
  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 cups flour
  • 1 tsp. cinnamon
  • Banana Cream Pie filling:
  • 1 3.4 oz box Banana Cream Instant pudding
  • 1/2 cup Blue Chair Bay® Banana Rum Cream
  • 1 8-oz tub whipped topping
  • 1-2 bananas, sliced
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