Christmas Rum Balls
No bake Christmas Rum Balls, perfectly festive and fast to make. Great for Christmas baking gifts.
Rum Balls always appear at Christmas in Australia. Perhaps it’s our penchant for all things alcohol, or maybe they’re a relic from our rich history of European migrants. A bit of researching uncovered references to Danish Rum Balls and German Rum Balls. No matter what, the basic recipe for a rum ball is pretty much the same:
Crumbled cake and/or crushed biscuits, cocoa, and coconut stuck together with condensed milk and generously flavoured with real rum.
Rum balls are quite similar to truffles in their texture. They are round, fudgy and have a sweet cake-like flavour. Unlike cake, these Christmas baking treats do not need any baking time, which makes them so fast and easy to make!
It also means the alcohol content does not bake away and evaporate in the oven, leaving a more intense rum flavour. It’s best to use good quality dark rum in your rum balls for this reason.
Don’t worry though, you can’t get drunk from Rum Balls. There’s a little over one shot, or one standard drink, of rum in the entire batch of 24 balls. Even if you managed to eat that many, you would be okay.
They taste very boozy because, as I mentioned above, 100% of the alcohol stays in them when they are not baked. If anyone managed to add more rum to their balls they would no longer stick together!
The rum ball recipe I have below is great to make as edible Christmas gifts or Christmas baking treats. I would keep them away from children if you don’t want them eating food with alcohol in it. However, it’s very simple to make kid-friendly rum balls. Just make the recipe as below but leave out the rum! Easy :)
For an extra festive touch, I rolled them in red and green sprinkles as well as desiccated coconut.
HOW TO MAKE CHRISTMAS RUM BALLS
Click to watch how to make Christmas Rum Balls
NO BAKE CHRISTMAS RUM BALLS
Makes: 24 Rum Balls Difficulty: Easy
Food processor or hammer to crush biscuits
250g Plain Biscuits e.g Marie, Milk Arrowroot, finely crushed
395g Sweetened Condensed Milk
2 tablespoons Cocoa Powder
90g Desiccated Coconut
30ml Dark Rum
Christmas Coloured Sprinkles
Extra coconut for rolling
Finely crush the plain biscuits either with a food processor or by hand with a meat hammer.
Add the biscuits to a large bowl. Pour in the condensed milk, and add the cocoa powder, coconut and rum. Stir together with a wooden spoon.
Add a mixture of Christmas sprinkles and coconut to a bowl. Roll a heaped teaspoon of dough in your hand, then toss it through the sprinkles and coconut.
Store the rum balls in an airtight container at room temperature.