Method

1. Crush 250 grams of Arrowroot Biscuits in a blender
2. Add 395 grams of sweetened condensed milk
3. Pour in 1 cup of desiccated coconut
4. Strain ¼ cup of cocoa powder into bowl
5. Measure and pour 60ml Bundaberg Rum Original UP
6. Mix well
7. Roll mixture into balls and cover in coconut
8. Refrigerate and allow to harden

Method

Pour the Bundaberg Small Batch Spiced Rum and lime juice into a tall glass. Fill the glass with ice, then top with ginger beer.

Method

• Place sugar in Old Fashioned short glass
• Wet it down with 3 dashes of Angostura bitters followed by a few drops of water
• Add in 30mL of Bundaberg Rum Small Batch Spiced
• Stir until sugar starts to dissolve
• Add a large ice cube

Directions

• Step 1 - Place a large ice cube into each tumbler glass, and set aside for cooling.
• Step 2 - Pour Bundaberg Black 12 Year Old Rum into the large mixing glass.
• Step 3 - Add 6 dashes of Angostura bitters.
• Step 4 - Add ice and stir.
• Step 5 - Pour mixture (straining out the ice) evenly into the two tumbler glasses.
• Step 6 - Garnish with one orange peel for each glass.
• Step 7 - Sprinkle (heavily, for you Chocolate lovers!) grated chocolate.

Directions

Step 1 In a small saucepan, combine Bundaberg Spiced Rum and raisins.

Step 2 Bring to the boil until rum has reduced to half.

Step 3 Puree the mixture until smooth.

Step 4 Strain the puree through a small sieve to remove lumps.

Step 5 Allow to cool.

Step 6 Stir puree through aioli and season.

Step 7 Add 60ml extra of Bundaberg Spiced Rum into the final mix for an adults only version.

Step 8 Refrigerate until ready to serve.

Directions

• Pour milk and liquor into pot.
• On a mild heat stir and add pinch of salt and drinking chocolate.
• On a mild heat stir in, pinch of salt and drinking chocolate powder.
• Once all ingredients have dissolved and has reached desired temperate pour into coffee mug.
• Garnish with marshmallows, wafer stick and whipped cream.

Directions

• Over medium-low heat, dissolve sugar into Royal Liqueur.
• Once smooth texture is formed, increase heat and bring to a boil.
• Stir frequently and continue to boil for 6-8 minutes, swirling the pot every 30 seconds. Wipe down the mixture from the sides of the pan so it doesn't stick and harden.
• Once the mixture has turned thick and deep golden, remove from heat.
• Add the heavy cream, whisking constantly (be careful the mixture will bubble!), followed by butter and salt.
• When everything is fully combined, stop whisking and cool for 4-5 minutes, then add vanilla extract.
• Once the consistency is thick and gooey, pour over vanilla ice-cream with crushed nuts and candied orange peels.

Directions

• Melt butter, add sugar and Royal Banana & Toffee Liqueur then stir until.
• After, pour in cream and combine.
• Pour tasty toffee mixture over.