Holiday Hot Buttered Rum Food

HOLIDAY HOT BUTTERED RUM MIX

Steps:

• Cream butter and sugars until smooth. Beat in vanilla and ice cream. Store in freezer containers in freezer. To prepare buttered rum drink: Place 1/4 cup butter mixture in a 10- or 12-ounce mug. Stir in boiling water and rum. Sprinkle with cinnamon and nutmeg to taste.

HOT SPICED BUTTERED RUM

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

HOT BUTTERED RUM

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

HOLIDAY HOT BUTTERED RUM

Steps:

• Combine butter, brown sugar, and white sugar in a 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil and sugars dissolve, 6 to 8 minutes.
• Mix hot butter mixture into ice cream in a large bowl.
• Fill each mug with 3/4 cup boiling water, 1/4 cup ice cream mixture, and 2 tablespoons rum. Sprinkle nutmeg on top.

HOT BUTTERED RUM II

Steps:

• In a saucepan, combine the brown sugar, the butter, 1 teaspoon of the cinnamon, the nutmeg, the cloves, and 2 cups water, and bring the mixture to a boil, whisking constantly. Simmer the mixture for 5 minutes and stir in the rum. Divide the mixture among 4 heated mugs, and sprinkle each drink with some of the additional cinnamon.

SPICED HOT BUTTERED RUM

Steps:

• Add syrup, rum, and lemon juice to a mug. Top with boiling water and butter; stir until melted. Serve with a cinnamon stick.

HOT BUTTERED RUM

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.

HOT BUTTERED RUM BATTER (WITH AND WITHOUT ALCOHOL)

Steps:

• Melt butter and add spices.
• Add brown sugar and mix.
• Add eggs and mix well.
• Beat for 20 to 30 minutes.
• You are only adding the rum or the extract to the mugs not to the mix.
• Store in refrigerator.
• To Mix and enjoy:.
• For Each Mug add:.
• 1 Shot good quality Rum OR use 2 teaspoons rum extract.
• 1 Heaping TBPS. batter mix or more if you like.
• Fill with hot water and mix well.
• Keeps very well in the freezer. Just thaw before use.
• I use large mugs and 2 heaping spoonfuls.

CHEF JOHN'S HOT BUTTERED RUM

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

HOT BUTTERED RUM MUFFINS

Steps:

• Beat butter at medium speed with an electric mixer until creamy.
• Add 1/2 cup sugar, beating well.
• Add eggs, one at a time, beating just until blended after each addition.
• Combine flour and next 4 ingredients.
• Combine milk and 3 tablespoons rum.
• Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Spoon into greased muffin pans, filling 3/4 full.
• Bake at 375 degrees for 20-25 minutes or until golden.
• Remove from pans immediately; place on wire racks.
• Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves.
• Brush over warm muffins.