Traditional Rum Balls
Indulge in the timeless delight of this Traditional Rum Balls Recipe! A perfect blend of rich cocoa, crushed biscuits, condensed milk, coconut, orange and a splash of rum. Rolled into bite-sized balls.
These festive confections are a holiday staple, promising a decadent treat that’s both simple to make and irresistibly delicious!
Traditional Rum Balls
Traditional rum balls are made with crushed biscuits, cocoa, coconut, orange zest and a splash of rum.
This old-fashioned rum ball recipe is quick, easy, delicious and traditionally served during the festive holiday season.
The process of mixing, rolling, and coating each rum ball in coconut is not just a baking task; it’s a festive ritual, a moment to be savored during the holiday hustle.
Whether you’re following a family heirloom recipe or experimenting with new variations, this traditional rum ball recipe is simple to follow.
They’re not just confections; they’re little globes of joy, capturing the essence of the Christmas season in every bite!
What are the key ingredients for traditional rum balls?
Typically, traditional rum balls include crushed biscuits or cake crumbs (often chocolate cake) as their base along with cocoa powder, coconut, orange zest, rum, and a binder like syrup or condensed milk. Nuts or coconut are common additions too!
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Biscuits: Use any plain sweet biscuits of your choice; I use Marie Biscuits or Arrowroot Biscuits. As a substitution, digestive biscuits or graham crackers work well.
- Rum: The key ingredient for that distinct rum ball taste. Dark or spiced rum are great choices.
How to Make Traditional Rum Balls (with photos)
A full and detailed recipe card is at the bottom of this post.
Combine Dry Ingredients: In a large mixing bowl add the crushed biscuits, coconut, cocoa and orange zest. Mix until well combined.
Mix in Condensed Milk & Rum: Pour in the condensed milk and rum, mix thoroughly until all dry ingredients are coated. Tip: Use your hands for easier mixing!
Prepare for Coating: Place extra coconut in a small bowl for coating and set aside.
Form Balls: Scoop a half tablespoon of mixture, roll into a ball, then roll in coconut until coated. Place balls directly into an airtight container or on a lined baking sheet. Repeat the process.
Chill: Refrigerate rum balls for 1 hour until firm. Enjoy!
Expert Tips
- Fine Crumbs: Ensure the cookies are finely crumbled. Larger chunks can make the balls harder to form and affect the texture.
- Crush Biscuits Without Food Processor: Place biscuits in a zip-lock bag and use a rolling pin to crush them into a fine crumb.
- Chill Before Rolling: If the rum ball mixture is too sticky, refrigerate it for 30 minutes before rolling it into balls. This makes the process easier and less messy.
- Mix with Hands: After adding condensed milk, mix the ingredients with your hands instead of a wooden spoon for a quicker, more thorough blend.
- Direct Storage After Rolling: Roll rum balls and place them directly into the storage container, then refrigerate immediately. This eliminates the need to line a baking sheet.
Can I make rum balls without alcohol?
Yes, here is my recipe for non-alcoholic rum balls.
How long do rum balls need to set?
Rum balls usually need to set in the refrigerator for at least a couple of hours, but they develop better flavor if left overnight in the fridge.
How can I make gluten-free rum balls?
Use gluten-free plain sweet biscuits.
Storage Instructions
Store: In an airtight container in the refrigerator for 1 week to 10 days. For advance preparation, keep them in the refrigerator in an airtight container for 5-7 days.
Freeze: In a freezer-safe zip-lock bag or container for up to 2 months, ensuring to remove excess air and label with the date and recipe name. Thaw them in the refrigerator overnight or at room temperature for a few hours until soft.
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Traditional Rum Balls
Ingredients
- 250 g (8.9 oz.) plain sweet biscuits, Marie, Arrowroot or Plain Digestives biscuits
- 1/4 cup natural unsweetened cocoa powder
- 1 cup unsweetened desiccated coconut
- 2 tsp orange zest
- 395 g (14 oz.) full-fat sweetened condensed milk
- 2 Tbsp dark rum
Coating
- 1/3 cup unsweetened desiccated coconut
Instructions
- Process Biscuits: In a high-speed food processor, crush biscuits into a fine crumb. Move the crumbs to a large mixing bowl.
- Add Dry Ingredients: Stir in coconut, cocoa and orange zest until well combined.
- Mix in Condensed Milk & Rum: Pour in the condensed milk and rum, mix thoroughly until all dry ingredients are coated. Tip: Use your hands for easier mixing!
- Prepare for Coating: Place extra coconut in a small bowl for coating and set aside.
- Form Balls: Scoop a half tablespoon of mixture, roll into a ball, then roll in coconut until coated. Place balls directly into an airtight container or on a lined baking sheet.
- Repeat: Continue the process with the remaining mixture.
- Chill: Refrigerate rum balls for 1 hour until firm. Enjoy!
Notes
- Store: In an airtight container in the refrigerator for 1 week to 10 days. For advance preparation, keep them in the refrigerator in an airtight container for 5-7 days.
- Freeze: In a freezer-safe zip-lock bag or container for up to 2 months, ensuring to remove excess air and label with the date and recipe name. Thaw them in the refrigerator overnight or at room temperature for a few hours until soft.