Hot Buttered Rum Base Food

HOT BUTTERED RUM

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer., For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.

HOT BUTTERED RUM

Steps:

• For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
• For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.

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.

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 BASE

Steps:

• Mix all ingredients well and refrigerate any unused portion. This does keep well.
• For each drink, add the following to a coffee mug:.
• 1 Tbls. of base mix.
• 1 1/2 oz. dark rum.
• 1/2 cup boiling water.
• Stir well. This makes approximately 15 drinks.

HOT BUTTERED RUM RECIPE

Steps:

• Gather the ingredients.
• Place the sugar, butter, vanilla extract, and spices into the bottom of an Irish coffee glass or mug and mix well or muddle .
• Pour in the rum and top it with hot water.
• Stir and garnish with a cinnamon stick. Serve and enjoy.

HOT BUTTERED RUM

Steps:

• In a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. Microwave until smooth. Mix in the ice cream. Place in a sealable container and freeze.
• When ready to use, spoon 1 1/2 tablespoons of the base into a mug. Pour in 1 shot of dark rum and 1 cup of hot water for each serving.

VERY RICH HOT BUTTERED RUM

Steps:

• Cream together eveything then put in the freezer until needed.
• To serve add rum, 2 tablespoons batter (or more) and fill with boiling water to fill cup.
• sprinkle with nutmeg.

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

Steps:

• Blend all ingredients in a food processor or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tablespoons of batter to a mug of very hot water. Serve in Irish coffee cup.

HOT BUTTERED RUM

Steps:

• Beat the sugar and butter together until fluffy.
• Beat in the spices.
• Put a heaping teaspoon of the batter in the bottom of a mug with 1 1/2 oz of rum and top with hot water, stirring well.

HOT BUTTERED RUM BATTER

Steps:

• In large mixer bowl, mix butter, sugars, cinnamon and nutmeg until crumbly.
• To mix drinks----------.
• Put two heaping Tablespoons in 8oz cup.
• Add a jigger of rum and 2 Tbs coffee creamer.
• Fill cup with hot water.