20 Creative Captain Morgan Recipes Irresistible

Get ready to shake up your cocktail game with these 20 Creative Captain Morgan recipes that are downright irresistible! Whether you’re hosting a lively gathering or just unwinding after a long day, these concoctions promise to add a splash of fun and flavor to your moments. From tropical twists to cozy winter warmers, there’s a drink for every occasion. So, grab your shaker and let’s dive into the deliciousness!

Captain Morgan Spiced Rum Glazed Ham

Rum-glazed ham is a showstopper that’s surprisingly simple to make. This version, spiked with Captain Morgan, brings a sweet, spicy kick to your table.

Ingredients

• 1 (8-10 lb) fully cooked ham – go for bone-in for more flavor.
• 1 cup brown sugar – packed, for that deep molasses sweetness.
• 1/2 cup Captain Morgan Spiced Rum – the star of the show, don’t skimp.
• 1/4 cup Dijon mustard – adds a tangy balance to the sweetness.
• 1 tbsp apple cider vinegar – a splash brightens the whole glaze.
• 1/2 tsp ground cloves – just a pinch, it’s potent but perfect here.

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up.
2. Score the ham in a diamond pattern, about 1/4 inch deep – this helps the glaze seep in.
3. In a saucepan over medium heat, combine brown sugar, rum, mustard, vinegar, and cloves. Stir until the sugar dissolves, about 3 minutes. Tip: Don’t let it boil, just a gentle simmer to meld the flavors.
4. Brush half the glaze over the ham, getting into the scores. Reserve the rest.
5. Bake the ham, uncovered, for 1.5 hours, basting with the remaining glaze every 30 minutes. Tip: Use a meat thermometer to ensure it reaches 140°F internally.
6. Let the ham rest for 15 minutes before slicing. Tip: This keeps it juicy and makes slicing easier.

Keep the slices thick to savor the caramelized crust. The rum glaze forms a sticky, glossy coat that’s irresistible. Serve it with a side of roasted sweet potatoes for a meal that’s as festive as it is flavorful.

Captain Morgan Coconut Rum Punch

Fancy a tropical escape? This Captain Morgan Coconut Rum Punch is your ticket. It’s bold, refreshing, and ridiculously easy to whip up.

Ingredients

• 2 cups Captain Morgan Original Spiced Rum – the spicier, the better for that kick.
• 1 cup coconut water – go for fresh if you can find it.
• 1/2 cup pineapple juice – no substitutes here, it’s the soul of the drink.
• 1/4 cup lime juice – freshly squeezed, please.
• 2 tbsp simple syrup – homemade is my preference, but store-bought works in a pinch.
• Ice cubes – as much as you like, but don’t skimp.
• Pineapple slices and mint leaves for garnish – because we eat with our eyes first.

Instructions

1. In a large pitcher, combine Captain Morgan Original Spiced Rum, coconut water, pineapple juice, lime juice, and simple syrup.
2. Stir well until everything is perfectly mixed – about 30 seconds should do it.
3. Fill glasses to the brim with ice cubes – the colder, the better.
4. Pour the punch over the ice, leaving a little room at the top for garnish.
5. Garnish each glass with a pineapple slice and a mint leaf – presentation matters.
6. Serve immediately and enjoy the tropical vibes.

Makes about 4 servings. The punch is sweet with a spicy rum backbone, balanced by the tartness of lime. Try serving it in hollowed-out pineapples for an extra fun twist.

Captain Morgan Spiced Apple Cider

Zesty and warming, this Captain Morgan Spiced Apple Cider is your go-to for chilly evenings. It’s simple, flavorful, and packs a punch with minimal effort.

Ingredients

• 4 cups apple cider (freshly pressed if you can find it, for a crisper taste)
• 1/2 cup Captain Morgan Original Spiced Rum (the star of the show, don’t skimp)
• 2 cinnamon sticks (for that essential spice kick)
• 1 orange, sliced (adds a bright, citrusy note)
• 4 cloves (tiny but mighty in flavor)
• 1 tbsp brown sugar (adjust based on your sweetness preference)

Instructions

1. In a medium saucepan, combine apple cider, cinnamon sticks, orange slices, cloves, and brown sugar.
2. Heat the mixture over medium heat until it begins to simmer, about 5 minutes. Stir occasionally to dissolve the sugar.
3. Once simmering, reduce the heat to low and let it steep for 10 minutes. This allows the spices to infuse fully.
4. Remove from heat and stir in the Captain Morgan Spiced Rum. Tip: Adding alcohol off the heat preserves its potency.
5. Strain the cider into mugs to remove the spices and orange slices. Tip: A fine mesh strainer works best for a smooth drink.
6. Serve warm. Tip: Garnish with a fresh cinnamon stick or orange slice for an Instagram-worthy presentation.

Not just a drink, this spiced apple cider is a hug in a mug. The rum adds depth, while the spices and citrus brighten each sip. Try serving it with a side of shortbread cookies for dipping.

Captain Morgan Pineapple Rum Cake

Captain Morgan Pineapple Rum Cake combines tropical flavors with a boozy twist, perfect for summer gatherings.

Ingredients

• 1 box yellow cake mix (I swear by Betty Crocker for this recipe)
• 1 cup Captain Morgan spiced rum (the star of the show)
• 1/2 cup crushed pineapple, drained (save the juice for a smoother batter)
• 3 large eggs (room temperature blends better)
• 1/2 cup vegetable oil (canola works in a pinch)
• 1 cup powdered sugar (for that sweet, glossy glaze)

Instructions

1. Preheat oven to 350°F. Grease a Bundt pan thoroughly to prevent sticking.
2. In a large bowl, mix cake mix, rum, pineapple, eggs, and oil until smooth. Tip: Don’t overmix to keep the cake tender.
3. Pour batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
4. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. Tip: Patience here prevents breakage.
5. Whisk powdered sugar with 2 tbsp of reserved pineapple juice for the glaze. Drizzle over the cooled cake. Tip: Warm glaze slightly for easier pouring.

The cake is moist with a hint of pineapple, and the rum adds a warm depth. Serve with a scoop of vanilla ice cream for contrast.

Captain Morgan Spiced Rum Brownies

Dive into the rich, boozy world of these Captain Morgan Spiced Rum Brownies. They’re a decadent treat with a kick, perfect for spicing up your dessert game.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 3/4 cup unsweetened cocoa powder (Dutch-processed adds depth)
• 1/2 tsp salt (sea salt flakes for a subtle crunch)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 2 large eggs (room temp blends smoother)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup Captain Morgan Spiced Rum (the star of the show)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup chocolate chips (semi-sweet for balance)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
3. In a large bowl, mix melted butter and sugar until combined. Tip: Don’t overmix to keep brownies fudgy.
4. Add eggs one at a time, then stir in vanilla and Captain Morgan Spiced Rum.
5. Gradually fold in the dry ingredients until just combined. Tip: A spatula works better than a whisk here to avoid overworking the batter.
6. Fold in chocolate chips, then pour batter into the prepared pan, smoothing the top.
7. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs. Tip: Underbake slightly for gooey centers.
8. Let cool in pan for 10 minutes, then lift out using parchment overhang to cool completely on a wire rack.

These brownies are irresistibly moist with a deep chocolate flavor, elevated by the warm spice of rum. Serve slightly warm with a scoop of vanilla ice cream for an indulgent twist.

Captain Morgan Tropical Rum Punch

Holiday gatherings call for a drink that’s as vibrant as your guest list. Captain Morgan Tropical Rum Punch delivers with its bold flavors and easy mixability.

Ingredients

• 2 cups Captain Morgan Original Spiced Rum – the star that brings warmth and depth.
• 1 cup pineapple juice – go for fresh if you can, it makes a difference.
• 1 cup orange juice – no pulp keeps the texture smooth.
• 1/2 cup lime juice – freshly squeezed for that zesty kick.
• 1/4 cup grenadine – adds sweetness and that iconic red hue.
• Ice cubes – plenty to keep it chilled without diluting too fast.

Instructions

1. In a large pitcher, combine Captain Morgan Original Spiced Rum, pineapple juice, orange juice, and lime juice. Stir well to mix.
2. Add grenadine slowly, watching as it sinks to create a gradient effect before stirring it in.
3. Fill serving glasses with ice cubes to the brim for maximum chill.
4. Pour the mixed punch over the ice, leaving a little space at the top for garnish.
5. Garnish with a slice of orange or a cherry on a skewer for a festive touch.

Fresh and fruity, this punch packs a punch with its balanced sweetness and spice. Serve it in hollowed-out pineapples for an Instagram-worthy presentation that’ll have your guests talking.

Captain Morgan Spiced Rum BBQ Sauce

Here’s a bold, flavorful BBQ sauce that’ll elevate your grilling game with a hint of spiced rum.

Ingredients

• 1 cup ketchup (I swear by Heinz for its perfect balance of sweet and tangy)
• 1/2 cup Captain Morgan Spiced Rum (the star of the show, adding depth and warmth)
• 1/4 cup apple cider vinegar (for that essential tangy kick)
• 1/4 cup brown sugar (packed, to sweeten the deal)
• 2 tbsp Worcestershire sauce (a must for umami depth)
• 1 tbsp smoked paprika (my go-to for that smoky vibe)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp cayenne pepper (adjust if you’re heat-sensitive)
• 1/2 tsp black pepper (freshly ground, for the best flavor)

Instructions

1. Combine all ingredients in a medium saucepan over medium heat. Stir well to blend.
2. Bring the mixture to a simmer, then reduce heat to low. Tip: Keep the heat gentle to avoid burning the sugars.
3. Let it simmer for 20 minutes, stirring occasionally. The sauce should thicken slightly. Tip: A wooden spoon is perfect for stirring without scratching your pan.
4. Remove from heat and let cool for 10 minutes. The sauce will continue to thicken as it cools. Tip: Taste now and adjust spices if needed, but remember the flavors meld more over time.
5. Use immediately or store in an airtight container in the fridge for up to 2 weeks.

This sauce boasts a rich, smoky sweetness with a rum-infused warmth that’s irresistible. Try it slathered on ribs or as a bold dipping sauce for grilled shrimp.

Captain Morgan Rum and Coke Cupcakes

Just when you thought cupcakes couldn’t get any better, here comes a boozy twist. These Captain Morgan Rum and Coke Cupcakes are a playful nod to the classic cocktail, perfect for adult gatherings.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsweetened cocoa powder (Dutch-processed adds depth)
• 1 tsp baking soda (freshness is key—check the date)
• 1/4 tsp salt (I prefer fine sea salt for even distribution)
• 1/2 cup unsalted butter, room temp (soft but not melted)
• 1 cup granulated sugar (domino’s fine granulated works well)
• 2 large eggs, room temp (they blend smoother when not cold)
• 1/2 cup buttermilk (full-fat gives the best texture)
• 1/2 cup Coca-Cola (use the real deal, not diet)
• 1/4 cup Captain Morgan Original Spiced Rum (the star of the show)
• 1 tsp vanilla extract (pure, not imitation)

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
3. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Tip: Scrape the bowl to ensure even mixing.
5. Mix in buttermilk, Coca-Cola, rum, and vanilla. The batter will be thin—that’s normal.
6. Gradually add dry ingredients to wet, mixing until just combined. Tip: Overmixing leads to tough cupcakes.
7. Divide batter among liners, filling each 2/3 full. Tip: An ice cream scoop ensures even portions.
8. Bake for 18-20 minutes, until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.

Expect a moist, tender crumb with a subtle rum warmth and cola sweetness. Serve with a dusting of cocoa powder or a rum-infused frosting for extra flair.

Captain Morgan Spiced Rum Hot Chocolate

Holiday cheer calls for a boozy twist on classic hot chocolate. Captain Morgan Spiced Rum Hot Chocolate is your go-to for warmth and a kick.

Ingredients

• 2 cups whole milk (the creamier, the better)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup unsweetened cocoa powder (I swear by Dutch-processed for depth)
• 1/4 cup granulated sugar (adjust if you like it less sweet)
• 1/2 tsp vanilla extract (pure, always)
• 2 oz Captain Morgan Spiced Rum (the star of the show)
• Whipped cream and cinnamon sticks for garnish (because presentation matters)

Instructions

1. In a medium saucepan, combine milk and heavy cream over medium heat. Heat until just simmering, stirring occasionally to prevent a skin from forming.
2. Whisk in cocoa powder and sugar until fully dissolved. A tiny whisk works wonders here.
3. Remove from heat and stir in vanilla extract and Captain Morgan Spiced Rum. The alcohol burns off, leaving just the flavor.
4. Pour into mugs and top with whipped cream. A cinnamon stick makes a stylish stirrer.

Yummy doesn’t begin to describe this rich, velvety drink. The rum adds a warm spice that plays beautifully with the chocolate. Serve with a side of gingerbread cookies for an extra festive touch.

Captain Morgan Rum Infused Banana Bread

Bold flavors come together in this rum-infused banana bread, a twist on the classic that’s sure to impress. Perfect for those who love a little kick in their baked goods.

Ingredients

– 3 ripe bananas (the spottier, the better for sweetness)
– 1/2 cup Captain Morgan Original Spiced Rum (adds a warm, spiced depth)
– 1/2 cup unsalted butter, melted (I find it blends smoother when slightly cooled)
– 3/4 cup brown sugar (for that rich molasses hint)
– 2 large eggs, room temperature (they incorporate better)
– 2 cups all-purpose flour (sifted to avoid lumps)
– 1 tsp baking soda (the fresher, the better rise)
– 1/2 tsp salt (balances the sweetness)
– 1/2 cup chopped walnuts (optional, for crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the Captain Morgan Rum and melted butter until well combined.
4. Add the brown sugar and eggs, mixing until the mixture is uniform.
5. Sift together the flour, baking soda, and salt, then gently fold into the wet ingredients. Tip: Don’t overmix to keep the bread tender.
6. Fold in the walnuts if using, then pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: The flavors deepen as it cools.

Captain Morgan Rum Infused Banana Bread is moist with a tender crumb and a hint of spice. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.

Captain Morgan Spiced Rum Cheesecake

Spice up your dessert game with this Captain Morgan Spiced Rum Cheesecake. It’s a bold twist on the classic, perfect for those who love a little kick in their sweets.

Ingredients

• 2 cups graham cracker crumbs (I like mine finely ground for a smoother base)
• 1/2 cup melted unsalted butter (go for the good stuff, it makes a difference)
• 24 oz cream cheese, room temperature (softens evenly, no lumps)
• 1 cup granulated sugar
• 1/4 cup Captain Morgan Spiced Rum (the star of the show)
• 3 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup sour cream (adds a nice tang)

Instructions

1. Preheat your oven to 325°F. A steady, moderate heat is key for cheesecakes.
2. Mix graham cracker crumbs and melted butter until well combined. Press firmly into a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Bake the crust for 10 minutes. Let it cool while you prepare the filling.
4. Beat cream cheese and sugar until smooth. Scrape the bowl often to avoid lumps.
5. Add rum and vanilla extract, mix until just combined. Overmixing can introduce too much air.
6. Add eggs one at a time, mixing well after each addition. Tip: Adding eggs one by one ensures a smoother batter.
7. Fold in sour cream gently. Keep the mixture smooth but don’t overwork it.
8. Pour filling over the cooled crust. Smooth the top with a spatula.
9. Bake for 45-50 minutes. The center should be slightly wobbly but not liquid. Tip: A water bath can prevent cracks, but it’s optional.
10. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature changes that can cause cracks.
11. Refrigerate for at least 4 hours, preferably overnight. Patience pays off with cheesecake.

Flavorful and creamy, this cheesecake has a smooth texture with a hint of spice. Serve with a drizzle of caramel or a sprinkle of cinnamon for an extra touch.

Captain Morgan Rum Soaked Fruit Salad

Absolutely no summer BBQ is complete without a boozy twist on the classic fruit salad. This version soaks up Captain Morgan rum for a punchy, adults-only treat.

Ingredients

• 2 cups mixed fresh fruit (I love a combo of strawberries, pineapple, and mango for tropical vibes)
• 1/4 cup Captain Morgan Original Spiced Rum (the spicier, the better in my book)
• 2 tbsp honey (local if you can, for that deep flavor)
• 1 tbsp fresh lime juice (trust me, fresh makes all the difference)
• 1/4 tsp vanilla extract (the good stuff, none of that imitation)

Instructions

1. Chop all fruit into bite-sized pieces and place in a large bowl.
2. In a small bowl, whisk together Captain Morgan, honey, lime juice, and vanilla extract until honey is fully dissolved.
3. Pour the rum mixture over the fruit, gently tossing to ensure every piece is coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, stirring once halfway through. Tip: The longer it soaks, the more intense the flavor.
5. Serve chilled, preferably in a hollowed-out pineapple for that extra flair. Tip: Garnish with a sprig of mint for a pop of color.

This salad turns the fruit into a boozy, sweet, and slightly tangy delight. The texture is juicy with a slight bite from the rum. Try serving it over vanilla ice cream for an decadent dessert twist.

Captain Morgan Spiced Rum Caramel Sauce

Tantalize your taste buds with this Captain Morgan Spiced Rum Caramel Sauce. It’s a rich, boozy twist on classic caramel that’s perfect for drizzling over desserts or spiking your coffee.

Ingredients

– 1 cup granulated sugar (I like to use organic for a cleaner taste) – 1/4 cup water – 1/2 cup heavy cream (warmed up to prevent curdling) – 2 tbsp unsalted butter (cut into pieces for easier melting) – 1/4 cup Captain Morgan Spiced Rum (the star of the show) – 1/2 tsp vanilla extract (pure extract makes a difference) – Pinch of salt (to balance the sweetness)

Instructions

1. Combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves. 2. Stop stirring and let the mixture boil until it turns a deep amber color, about 5-7 minutes. Watch closely to avoid burning. 3. Carefully pour in the warm heavy cream. The mixture will bubble vigorously; stir constantly until smooth. 4. Remove from heat and whisk in butter, one piece at a time, until fully incorporated. 5. Stir in Captain Morgan Spiced Rum, vanilla extract, and salt. Return to low heat if needed to dissolve any sugar lumps. 6. Let the sauce cool slightly before serving. It will thicken as it cools. 7. Store in an airtight container in the fridge for up to 2 weeks. Reheat gently before using. Ultimate indulgence, this sauce boasts a velvety texture with a warm rum kick. Try it over vanilla ice cream or as a dip for apple slices for a decadent treat.

Captain Morgan Rum and Ginger Beer Cocktail

Forget the hassle of complicated cocktails; this Captain Morgan Rum and Ginger Beer mix is your quick ticket to refreshment.

Ingredients

• 2 oz Captain Morgan Original Spiced Rum – the spicier, the better for that kick.
• 4 oz ginger beer – go for a bold, spicy brand to stand up to the rum.
• 1/2 oz fresh lime juice – freshly squeezed makes all the difference.
• Ice cubes – as many as you like, but I prefer a full glass for maximum chill.
• Lime wedge – for garnish, because we eat with our eyes first.

Instructions

1. Fill a highball glass to the brim with ice cubes to ensure your drink stays cold.
2. Pour 2 oz of Captain Morgan Original Spiced Rum over the ice for that essential spiced foundation.
3. Add 1/2 oz of fresh lime juice to brighten the drink with a citrusy zing.
4. Top with 4 oz of ginger beer, pouring slowly to mix the flavors without stirring.
5. Garnish with a lime wedge on the rim for a visually appealing finish.

Vibrant and effervescent, this cocktail balances the warmth of spiced rum with the sharpness of ginger beer. Serve it in a copper mug for an extra chill or enjoy as is for a straightforward delight.

Captain Morgan Spiced Rum Tiramisu

Dive into this boozy twist on a classic dessert that’s sure to impress. Captain Morgan Spiced Rum Tiramisu combines rich coffee flavors with a hint of spice, perfect for adult gatherings.

Ingredients

• 1 1/2 cups heavy cream – whip it to stiff peaks for the best texture.
• 8 oz mascarpone cheese – room temp blends smoother.
• 1/2 cup granulated sugar – fine grain dissolves easier.
• 1/4 cup Captain Morgan Spiced Rum – the star that adds warmth.
• 1 cup strong brewed coffee, cooled – I use espresso for depth.
• 24 ladyfingers – crisp ones hold up better.
• 2 tbsp cocoa powder – Dutch-processed for a richer color.

Instructions

1. Whip heavy cream in a chilled bowl until stiff peaks form, about 3 minutes.
2. In another bowl, beat mascarpone, sugar, and rum until smooth and creamy.
3. Gently fold the whipped cream into the mascarpone mixture to keep it airy.
4. Quickly dip each ladyfinger into the coffee, ensuring they’re moist but not soggy.
5. Layer half the ladyfingers in a 9×9 inch dish, then spread half the mascarpone mixture over them.
6. Repeat the layers, ending with the mascarpone mixture.
7. Dust the top with cocoa powder using a fine sieve for an even coat.
8. Chill in the refrigerator for at least 4 hours, or overnight for best results.

Great for serving chilled, the tiramisu offers a creamy texture with a boozy kick. Try garnishing with coffee beans or a drizzle of caramel for extra flair.

Captain Morgan Rum Infused Chocolate Truffles

Here’s how to make Captain Morgan Rum Infused Chocolate Truffles that’ll impress any crowd. Hard to resist, these truffles blend rich chocolate with a kick of rum.

Ingredients

• 8 oz high-quality dark chocolate, chopped (I find 70% cocoa works best for a deep flavor)
• 1/2 cup heavy cream (warmed slightly to ensure smooth melting)
• 2 tbsp Captain Morgan Original Spiced Rum (the star of the show, don’t skimp)
• 1/4 cup unsweetened cocoa powder (for dusting, use Dutch-processed for a smoother finish)

Instructions

1. Place chopped chocolate in a heatproof bowl. Ensure pieces are uniform for even melting.
2. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer, about 2 minutes. Watch closely to avoid boiling.
3. Pour hot cream over chocolate. Let sit for 1 minute to soften, then stir until smooth and glossy.
4. Stir in Captain Morgan Rum until fully incorporated. The mixture should thicken slightly.
5. Cover bowl with plastic wrap, pressing it directly onto the surface of the chocolate to prevent a skin from forming. Chill in refrigerator for 2 hours, or until firm enough to scoop.
6. Using a melon baller or teaspoon, scoop out small portions of the mixture. Roll quickly between your palms to form balls. Tip: Wear gloves if mixture sticks too much.
7. Roll each truffle in cocoa powder until fully coated. Shake off excess gently.
8. Place truffles on a parchment-lined tray. Chill for another 30 minutes to set before serving.

Outstandingly rich with a velvety texture, these truffles pack a punch. Serve them at room temperature to fully appreciate the rum’s warmth against the chocolate’s bitterness.

Captain Morgan Spiced Rum Pecan Pie

Holiday gatherings call for a dessert that stands out. This Captain Morgan Spiced Rum Pecan Pie does just that, blending rich flavors with a boozy twist.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but always go for buttery)
• 3 large eggs (room temp eggs blend smoother)
• 1 cup light corn syrup (the secret to that perfect gooey center)
• 1/2 cup granulated sugar (for just the right sweetness)
• 1/4 cup Captain Morgan Spiced Rum (the star of the show)
• 2 tbsp unsalted butter, melted (I always use unsalted to control the flavor)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1 1/2 cups pecan halves (toasted pecans add a deeper flavor)

Instructions

1. Preheat your oven to 350°F. A properly heated oven ensures even baking.
2. Roll out the pie crust and fit it into a 9-inch pie plate. Crimp the edges for a decorative touch.
3. In a large bowl, whisk the eggs until just combined. Overbeating can introduce too much air.
4. Add the corn syrup, sugar, rum, melted butter, and vanilla extract to the eggs. Whisk until smooth.
5. Stir in the pecan halves, ensuring they’re evenly distributed.
6. Pour the mixture into the prepared pie crust. The pecans will rise to the top, creating a beautiful layer.
7. Bake for 50-60 minutes. The pie is done when the center is set but still slightly jiggly.
8. Cool on a wire rack for at least 2 hours. This step is crucial for the filling to set properly.

For a dessert that’s as fun to serve as it is to eat, try pairing this pie with a dollop of whipped cream or a scoop of vanilla ice cream. The rum adds a warm depth, while the pecans provide a satisfying crunch.

Captain Morgan Rum and Cola Ribs

Get ready to elevate your BBQ game with these Captain Morgan Rum and Cola Ribs. They’re a bold twist on classic ribs, perfect for summer gatherings.

Ingredients

• 2 racks of baby back ribs – because they’re tender and cook faster.
• 1 cup Captain Morgan Original Spiced Rum – the star that adds depth.
• 2 cups cola – not diet, the real deal for that caramelized glaze.
• 1/2 cup ketchup – my go-to for the base of any good BBQ sauce.
• 1/4 cup apple cider vinegar – for a tangy kick that cuts through the sweetness.
• 2 tbsp Worcestershire sauce – umami in a bottle, don’t skip it.
• 1 tbsp smoked paprika – for that smoky hint without the grill.
• 1 tsp garlic powder – because everything’s better with garlic.
• Salt and pepper – to season, obviously.

Instructions

1. Preheat your oven to 275°F. Low and slow is the key to tender ribs.
2. Season the ribs generously with salt, pepper, and smoked paprika. Don’t be shy.
3. Wrap each rack tightly in aluminum foil. This keeps them moist while cooking.
4. Bake for 2.5 hours. Patience pays off with fall-off-the-bone ribs.
5. Meanwhile, mix rum, cola, ketchup, vinegar, Worcestershire, and garlic powder in a saucepan.
6. Simmer the sauce over medium heat until it thickens, about 20 minutes. Stir occasionally.
7. Unwrap the ribs and brush them with half the sauce. Reserve the rest for serving.
8. Broil on high for 5 minutes until the sauce caramelizes. Watch closely to avoid burning.
9. Let the ribs rest for 10 minutes before slicing. This keeps them juicy.

Enjoy these ribs with the remaining sauce on the side. The rum and cola create a sticky, sweet glaze with a hint of spice. Serve with extra napkins and a cold beer.

Captain Morgan Spiced Rum Bread Pudding

Zesty and bold, this dessert transforms day-old bread into a boozy, custardy delight. Perfect for rum lovers seeking a twist on classic bread pudding.

Ingredients

• 4 cups day-old bread, cubed (I like a mix of brioche and challah for extra richness)
• 1/2 cup Captain Morgan Spiced Rum (the star of the show, don’t skimp)
• 2 cups whole milk (for that creamy texture)
• 3 large eggs (room temp blends smoother)
• 1/2 cup granulated sugar (adjust if you prefer less sweetness)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 tsp ground cinnamon (adds a warm spice note)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Grease a 9×9 inch baking dish lightly.
2. In a large bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, and salt until fully combined.
3. Stir in Captain Morgan Spiced Rum into the milk mixture. Tip: The alcohol cooks off, leaving behind a rich flavor.
4. Add bread cubes to the bowl, pressing down to ensure they’re fully submerged. Let sit for 15 minutes to absorb.
5. Transfer the mixture to the prepared baking dish, spreading evenly. Tip: For a crispier top, leave some bread pieces sticking out.
6. Bake for 45-50 minutes, until the center is set and the top is golden brown. Tip: Check at 40 minutes to avoid overbaking.
7. Let cool for 10 minutes before serving. Yummy when warm, the rum flavor shines through, paired with a soft, custardy interior. Serve with a scoop of vanilla ice cream for contrast.

Captain Morgan Rum Infused Tropical Salsa

Whip up a batch of this Captain Morgan Rum Infused Tropical Salsa for your next gathering. It’s a bold, fruity twist on traditional salsa that’s sure to impress.

Ingredients

• 2 cups diced pineapple (fresh is best for that juicy sweetness)
• 1 cup diced mango (ripe but firm)
• 1/2 cup diced red bell pepper (for a crisp contrast)
• 1/4 cup finely chopped red onion (soak in cold water for 5 minutes to mellow the bite)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• 1/4 cup Captain Morgan Original Spiced Rum (the star of the show)
• 2 tbsp fresh lime juice (about 1 lime, roll it before juicing for maximum yield)
• 1/4 cup chopped cilantro (stems are fine, they pack flavor)
• 1/2 tsp salt (I like sea salt for its clean taste)

Instructions

1. In a large bowl, combine pineapple, mango, red bell pepper, red onion, and jalapeño.
2. Pour Captain Morgan Rum and lime juice over the fruit mixture. Gently toss to combine.
3. Let the salsa sit for 10 minutes to allow flavors to meld. Tip: Stir once halfway through.
4. Add cilantro and salt. Mix gently. Tip: Taste and adjust salt if needed, but remember the flavors will develop more over time.
5. Refrigerate for at least 1 hour before serving. Tip: Serve chilled for the best texture and flavor contrast.

Makes about 3 cups of salsa. The rum adds a warm depth, while the fruit keeps it bright and refreshing. Perfect with grilled fish or as a daring dip for tortilla chips.

Summary

Mastering mixology at home is a breeze with these 20 Creative Captain Morgan Recipes! Whether you’re hosting a party or enjoying a quiet evening, there’s something for everyone. We’d love to hear which recipes stole your heart—drop a comment below. Loved the roundup? Share the cocktail inspiration on Pinterest and spread the cheer!