#thisoneisnothealthy

Drunken Monkey Bread 🐒 

We lovvve rum. Especially smooth, aged, sipping rum. So we’ve had Zacapa, and similar offerings. Amazing, no doubt. But years ago, in Costa Rica, I was introduced to Ron Centenario 25 Year Gran Reserva. 

And, whoa. My rum game hath changeth.

I mean, if butterscotch, silk, slow jams, and fairy dust came together in the smoothest, most magical elixir, this would be that. And while I’d never suggest using a $70+ bottle of reserve rum in a dessert recipe, I’m as fond of using rum in my baking & cooking, as I am of tasting it in a glass or cocktail🍹

Reason being: Rum is easily one of the most versatile, swoonworthy additions to baked goods, desserts, recipes of all kinds. And IMHO, also one of the most under-utilized!

A nice spiced or dark rum brings a depth of flavor that amps up the goodness and complexity of every other ingredient it touches. Butter? Butter rum! Cheese? Yes, even 🧀: One of my all-time favorites is finished with rum. And its salty, rum-washed, buttery flavor consistently makes it the unicorn of every cheese board I’ve ever put out. People say, “Rum? In cheese?”, and look at me suspiciously. Then taste it. And devour it, before all else ;)

So, because there’s big energy in rum, and a lot of flavor coming together in this, not to mention an inherent sweetness in most 🐒 bread to begin with, I decided to add some cardamom, and a hint of macadamia nut liqueur, along with rum I’d added. To make it nuttier and more unique, flavor-wise.

Using biscuit dough allows you to shave time off the recipe. But it’ll still taste like you spent the whole day baking (cue fainting couch ;)

So if you’re looking for a new, Supah Tasty brunch idea for the weekend, or just want a little somethin-somethin with your morning coffee, give it a go!

Here’s what you’ll need:

• 1/4 cup unsweetened 🥥 flakes • 1/2 cup spiced rum🍹 • 2-3 cans buttermilk biscuits • 1/4 cup white sugar • 3 tsp. cinnamon • 1/2 tsp. cardamom • 1/4 cup sliced toasted almonds • 2 sticks unsalted butter • 1/2 cup brown sugar • 3-4 tbsp. macadamia nut liqueur

Preheat your oven to 350ºF. Pour the coconut flakes into a bowl with your spiced rum, allowing them to soak it all in for the next 15 minutes.

Cut your biscuits into quarters. Mix white sugar, cinnamon, cardamom, almonds in another large bowl. Drop your biscuit pieces into the mix, coating each evenly and generously.

Once your 🥥 is done soaking, strain it well, setting aside the rum it soaked in (it’ll smell all coconut-y & wonderful but don’t drink it! You need it later ;)

Add the coconut to the bowl with your biscuit dough, etc. Coat inside of Bundt pan with butter, add biscuit pieces, coconut, etc., in an even layer.

Now combine two sticks of butter, 1/2 cup brown sugar, 3-4 tbsp. macadamia nut liqueur, rum you set aside from the coconut, in a pan on medium-high. Stir regularly for a few minutes until it boils, and the sugar has dissolved.

Drizzle that rummy-buttery-goodness over the dough evenly, and pop it in the oven for 35-40 min, until the top is a nice shade of golden brown.