These were the last of the cookie balls I made.  Still pretty damn good, but I don’t think the base recipe was quite as good as the pumpkin spice ones. Either way? More rum and chocolate is always a good thing. (I might need to make my own version of Jeni’s Rum Ball ice cream now. Because reasons. And science.  Let’s get ready to rum ball, etc etc etc.)

Rum Balls
Makes about 15 balls

Ingredients

  • 1 12 oz box vanilla wafers, crushed
  • 1 c powdered sugar
  • 2 T cocoa powder
  • 2 T corn syrup
  • 2/3 c rum (I again used Bacardi Superior)
  • white sugar (for rolling)

Again, for the vanilla wafers, if you’ve got a food processor, lucky you. Otherwise, again, just take a rolling pin, a bag, and your wafers, and go to town. 

Combine your crushed wafers, powdered sugar, and cocoa powder, and then add the corn syrup, and after, very slowly, the rum, until you have a barely combined mix. You can do all of this with a food processor on pulse too, which, again, if you have it, bully for you. If you don’t, roll your sleeves up, take a rubber spatula, and go. 

Take small chunks of your dough, roll them into small balls, and then toss in white sugar to coat. Chilling here is noted as optional, but it does make the flavor even better, in my opinion. Again, serve chilled or at room temp, as you prefer.

This, right here? This is likely going to be my base cookie ball recipe going forward.  These are the perfect blend of cookie, booze, and softness, and they taste AMAZING. And again, it involves lots of bashing of rolling pins and cookies, and one of the perennial flavors of this time of year – pumpkin spice. I used Bacardi Superior rum in this, this would likely be even better with a dark rum like Kraken. 

Pumpkin Spice Rum Balls
Makes about 20 balls

Ingredients

  • 1 box vanilla wafers, crushed
  • 1 c powdered sugar
  • 1 t ground cinnamon
  • .5 t nutmeg
  • .5 t ground ginger
  • .5 t ground cloves
  • .25 c rum (I used Bacardi Superior, Sailor Jerry’s was recommended)
  • 2 T pumpkin puree
  • .25 c white sugar for rolling

For the vanilla wafers, again, if you have a food processor to do the work for you, fantastic. Otherwise, take a box of vanilla wafers, put them in a bag, and then beat the shit out of them with a rolling pin. Enjoy the stress relief. You will likely need it around this time of year.

Mix together the crushed vanilla wafers, powdered sugar, and spices. In a separate, smaller bowl mix together the rum and pumpkin puree. Combine in the larger bowl until the batter’s just barely combined, as in pic 4. Take small chunks of your dough, roll them into small balls, and place them on a plate to rest as you roll them all up.

Take the balls, toss them in sugar to coat, and then chill in the fridge for an hour minimum. You can eat them either chilled or at room temp; just try not to eat all of them at once.

I cannot explain the full depths of awesome that this drink is. Maybe it’s because it’s so cold out, and I need to keep warm. Maybe it’s because I like buttered rum way more than I thought it did. maybe because it has the words “pumpkin spice” in it. But either way, this is a fantastic drink for a late fall edging into winter night.

Pumpkin Spiced Hot Buttered Rum
Makes 1 small pot, or enough to get you drunk if consumed over the course of an evening

Ingredients

  • 2 c dark rum (I used Kraken rum)
  • 1.5 c apple cider (obtained from the farmer’s market)
  • .5 c water
  • 1 T pumpkin spice flavoring
  • 2 T butter
  • .5 t vanilla extract
  • 1 T honey

Boil your dark rum, cider, and water. As soon as it reaches the boiling point, add the pumpkin spice, butter, vanilla extract, and honey. Then, keep on low, and slowly but surely enjoy through the night.