For the Sugar-Rimmed Mugs (optional)
- 1/2 cup sanding sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup dark rum
For the Chocolate-Dipped Candied Ginger (optional)
- 1/2 cup semisweet chocolate chips
- 2 teaspoons shortening
- 10 pieces candied ginger
- 10 cocktail picks
For the Hot Milk Molasses Cocktail
- 1/2 cup water
- 1/2 cup molasses
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon ground ginger or 3/4 teaspoon ground nutmeg
- 8 cups milk, fat-free, 2% or whole
- 1 1/2 cups dark rum
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
If desired, make the Sugar-Rimmed Mugs: On small shallow plate, combine 1/2 cup sanding sugar and 1/2 teaspoon ground cinnamon. On another small shallow plate place 1/3 cup dark rum. Dip rims of ten 10- to 12-ounce mugs in rum, then in sugar mixture. Let stand at least 2 hours or until sugar dries.
If desired, make the Chocolate-Dipped Candied Ginger: In a small microwave-safe cup, combine 1/2 cup semisweet chocolate chips and 2 teaspoons shortening. Microwave on high for 1 to 2 minutes or until smooth, stirring every 30 seconds. Dip one edge of 10 pieces of candied ginger into chocolate. Place on wax-paper-lined baking sheet. Let stand until firm. Thread onto 10 cocktail picks.
Make the cocktail: In a small saucepan, combine water, molasses, brown sugar and ginger. Bring to boiling, stirring until sugar dissolves. Remove from heat.
In a large saucepan, heat milk over medium heat, stirring frequently, until hot. Do not boil. Gradually stir molasses mixture into hot milk. Remove from heat. Stir in rum.
Ladle milk mixture into ten 10- to 12-ounce mugs. Serve with Chocolate-Dipped Candied Ginger, if desired.