If desired, prepare Sugar-Rimmed Cups and/or Chocolate-Dipped Candied Ginger for garnishes.

In small saucepan combine water, molasses, brown sugar and ginger. Bring to boiling, stirring until sugar dissolves. Remove from heat.

In large saucepan heat milk over medium heat, stirring frequently, until hot. Do not boil. Gradually stir molasses mixture into hot milk. Remove from heat. Stir in rum.

Ladle milk mixture into ten 10- to 12-ounce mugs. Serve with Chocolate-Dipped Candied Ginger, if desired.

Sugar-Rimmed Mugs: On small shallow plate combine ½ cup sanding sugar (coarse crystal sugar) and ½ teaspoon ground cinnamon. On another small shallow plate place ⅓ cup dark rum. Dip rims of ten 10- to 12-ounce mugs in rum, then in sugar mixture. Let stand at least 2 hours or until sugar dries.

Chocolate-Dipped Candied Ginger: In small microwave-safe cup combine ½ cup semisweet chocolate chips and 2 teaspoons shortening. Microwave on high (100% power) for 1 to 2 minutes or until smooth, stirring every 30 seconds. Dip one edge of 10 pieces of candied ginger into chocolate. Place on wax-paper-lined baking sheet. Let stand until firm. Thread onto 10 cocktail picks.

Slow Cooker Option: Prepare recipe as directed above in steps 1 through 3, but do not stir in rum. Pour hot milk mixture into 3 ½- to 4-quart slow cooker. Cover and keep warm on low-heat setting for up to 5 hours, stirring occasionally. Do not boil. Before serving, place 2 ½ tablespoons rum into each mug. Ladle hot milk mixture over rum. Serve as directed above.