Captain morgan cherry vanilla cola float

Step 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.

Step 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.

Step 3

Make the white chocolate cornflake bark: Line a baking sheet with parchment paper.

Step 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.

Step 5

Break the bark into playing card-sized pieces and store in the freezer until ready to serve.

Step 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.

Step 7

Enjoy!