Mai Tai Dessert Recipes

MAI TAI CUPCAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In small bowl, mix glaze ingredients until sugar is dissolved. Brush glaze over cupcakes.
• In large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined. Add extracts and 2 tablespoons of the milk; beat until blended. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with cherries.

MAI TAI

Steps:

• Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture.
• Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves.

MAI TAI

Steps:

• In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.

THE PERFECT MAI TAI

Steps:

• In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.

MAI TAI DESSERT

Steps:

• Line sides and bottom of 9 inch spring form pan with the split ladyfingers.
• Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler.
• Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened.
• Blend in gelatin mixture, lime juice and rum.
• Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar.
• Fold pineapple custard and whipped cream into egg whites.
• Pour into spring form pan.
• Chill several hours or overnight. To serve, remove pan rim, sprinkle with nuts and add little puffs of whipped cream piped around the edge.

MAI TAI

Steps:

• Dip the rim of a tall glass into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glass with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw.

MODERN MAI TAI

Steps:

• Shake rums, lime juice, cordial, and Curacao briefly in a cocktail shaker. Pour into a large tumbler over ice. Garnish with mint sprig (and an umbrella if desired).

MAI TAI COCKTAIL

Steps:

• In tall glass over ice, stir together pineapple juice, lime juice, spiced rum, coconut rum, amaretto and liqueur.
• Garnish with cherry and lime slice. Serve immediately.

MAI TAI

Steps:

• Pour the golden rum, curacao, orgeat, lime juice and sugar syrup into a cocktail shaker with a handful of ice cubes. Shake until the outside of the shaker feels really cold.
• Fill a tumbler with crushed ice then strain the cocktail over it. Slowly pour the dark rum over the top so it stains the top of the drink a rusty gold.
• Garnish with fruit like pineapple, lime and cocktail cherries if you like.

MAI TAI

Steps:

• In a cocktail shaker, combine rum, lime juice, amaretto, triple sec, and simple syrup. Shake and strain over ice.

MAI TAI SORBET

Steps:

• Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
• Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve.