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Hot Buttered Rum
Nb persons: 0
Yield: Yields about 3/4 c. butter, enough for 10-12 drinks
Preparation time:
Total time:
Source: Fine Cooking Jan. 2008
Dark brown sugar and a dollop of whipped cream give this buttered rum a deep, rich flavor. The trick to this recipe is to use the best-quality rum you can find. The spiced butter is also delicious spread onto fresh, crusty bread. | |
3/4 c. | packed dark brown sugar |
1/2 c. (8 Tb.) | unsalted butter, at room temperature |
1 tsp. | vanilla extract |
1/2 tsp. | ground cinnamon |
1/4 tsp. | ground cloves |
1/4 tsp. | grated nutmeg |
1/4 tsp. | ground allspice |
2 1/2-3 c. | high-quality dark rum, preferably Gosling's |
whipped cream for garnish |
In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined. The spiced butter can be made ahead and refrigerated for up to 3 weeks. Bring the butter to room temperature before using.
Bring a kettle of water to a boil; you'll need 1/2 cup of water for each drink. Fill mugs or heat-proof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with 1/2 cup boiling water and 1/4 cup rum. Stir a generous tablespoon of the spiced butter into each mug until melted. Garnish with a small dollop of whipped cream.
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