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Captain Morgan Cherry Vanilla Cola Float

This content is intended solely for users of legal drinking age. Drink responsibly.

Tasty Team
May 16, 2022

Ingredients

for 2 servings

Cherry Vanilla Syrup

  • 12 oz frozen cherry (345 g)
  • ¼ cup maple syrup (175 g)
  • ¼ cup cherry juice (60 g)
  • 1 vanilla bean pod, seeds scraped
  • 1 oz Captain Morgan Cherry Vanilla Spiced Rum (25 g)

White Chocolate Cornflake Bark

  • ½ cup cornflakes (60 g)
  • 1 cup white chocolate chip (140 g), melted

Cola Float

  • 24 oz dark cola (710 g)
  • 3 oz Captain Morgan Cherry Vanilla Spiced Rum (80 mL)
  • 4 scoops vanilla ice cream
  • 2 maraschino cherries

Preparation

  1. Make the cherry vanilla syrup: Add the frozen cherries, maple syrup, cherry juice, and vanilla bean seeds to a small saucepan and bring to a simmer over medium heat. Cook for 6–7 minutes, or until the cherries are very soft. Using a potato masher or a fork, smash the cherries as much as possible. Reduce the heat to medium-low and continue cooking for 15–20 minutes, until the syrup has reduced and is thick enough to coat the back of a spoon.
  2. Strain the syrup into a small bowl and stir in the Captain Morgan Cherry Vanilla Spiced Rum. Let cool to room temperature, then cover and refrigerate until the syrup is cold, at least 1 hour or up to overnight.
  3. Make the white chocolate cornflake bark: Line a baking sheet with parchment paper.
  4. Spread the cornflakes in an even layer on the prepared baking sheet. Using a spoon, generously drizzle the melted white chocolate over the cornflakes in a single direction, making sure the cereal is almost, but not completely, covered. Freeze the bark until solid, at least 20 minutes or up to overnight.
  5. Break the bark into playing card-sized pieces and store in the freezer until ready to serve.
  6. Make the cola float: Add 1½ ounces of Captain Morgan Cherry Vanilla to each of 2 float glasses. Pour 12 ounces of cola into each glass, then top each with 2 scoops of vanilla ice cream and drizzle with half of the cherry vanilla syrup. Garnish each float with a few pieces of cornflake bark and finish with the maraschino cherries. Serve immediately.
  7. Enjoy!

Ingredients

for 2 servings

Cherry Vanilla Syrup

  • 12 oz frozen cherry (345 g)
  • ¼ cup maple syrup (175 g)
  • ¼ cup cherry juice (60 g)
  • 1 vanilla bean pod, seeds scraped
  • 1 oz Captain Morgan Cherry Vanilla Spiced Rum (25 g)

White Chocolate Cornflake Bark

  • ½ cup cornflakes (60 g)
  • 1 cup white chocolate chip (140 g), melted

Cola Float

  • 24 oz dark cola (710 g)
  • 3 oz Captain Morgan Cherry Vanilla Spiced Rum (80 mL)
  • 4 scoops vanilla ice cream
  • 2 maraschino cherries

Preparation

  1. Make the cherry vanilla syrup: Add the frozen cherries, maple syrup, cherry juice, and vanilla bean seeds to a small saucepan and bring to a simmer over medium heat. Cook for 6–7 minutes, or until the cherries are very soft. Using a potato masher or a fork, smash the cherries as much as possible. Reduce the heat to medium-low and continue cooking for 15–20 minutes, until the syrup has reduced and is thick enough to coat the back of a spoon.
  2. Strain the syrup into a small bowl and stir in the Captain Morgan Cherry Vanilla Spiced Rum. Let cool to room temperature, then cover and refrigerate until the syrup is cold, at least 1 hour or up to overnight.
  3. Make the white chocolate cornflake bark: Line a baking sheet with parchment paper.
  4. Spread the cornflakes in an even layer on the prepared baking sheet. Using a spoon, generously drizzle the melted white chocolate over the cornflakes in a single direction, making sure the cereal is almost, but not completely, covered. Freeze the bark until solid, at least 20 minutes or up to overnight.
  5. Break the bark into playing card-sized pieces and store in the freezer until ready to serve.
  6. Make the cola float: Add 1½ ounces of Captain Morgan Cherry Vanilla to each of 2 float glasses. Pour 12 ounces of cola into each glass, then top each with 2 scoops of vanilla ice cream and drizzle with half of the cherry vanilla syrup. Garnish each float with a few pieces of cornflake bark and finish with the maraschino cherries. Serve immediately.
  7. Enjoy!

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