Hot Buttered Rum Coffee Nonalcoholic 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.

{NON-ALCOHOLIC} HOT BUTTERED "RUM"

Steps:

• Combine the butter, sugar, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.
• To make each drink, scoop 1½ - 2 tablespoons of the buttered spice mixture into a small mug. Pour ½ cup of boiling hot water into the cup and stir or whisk to dissolve completely. If desired, add a splash of half and half or cream, and stir once more. Taste and add more water or cream, as desired.

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.

BUTTER-RUM COFFEE

Steps:

• To a coffee mug add butterscotch schnapps, rum, Irish cream and coffee. Top with whipped topping. Serve.

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:

• 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.

NON-ALCOHOLIC HOT BUTTERED RUM

Steps:

• Stir together the Instant Coffee Crystals with the boiling water until dissolved.
• Stir in the butterscotch topping and rum extract, mix well.
• Top with the whipped topping.
• Serve immediately. Enjoy!

HOT BUTTERED COFFEE

Steps:

• Cinnamon sticks and whipped cream, optional.
• In a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in vanilla and spices.
• For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired.
• Cover and refrigerate leftover butter mixture for up to 2 weeks.

HOT BUTTERED TOFFEE COFFEE

Steps:

• Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
• Garnish with a dollop of whipped cream and sprinkle of toffee chips.

HOT BUTTERED RUM COFFEE (NONALCOHOLIC)

Steps:

• Stir together the Instant Coffee Crystals with the boiling water until dissolved.
• Stir in the butterscotch topping and rum extract to mix well.
• Top with the whipped topping.
• Serve immediately.

HOT BUTTERED RUM

Steps:

• 1 small slice soft butter.
• 1 teaspoon brown sugar.
• Optional spices to taste: ground cinnamon, ground nutmeg, allspice.
• Vanilla extract.
• 2 ounces dark rum (Mount Gay Extra Old Rum).
• Hot water.
• Preparation:.
• 1. Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.
• 2. Mix well or muddle.
• 3. Pour in the rum and hot water.
• 4. Stir.
• Note: Personally, I use hot cider instead of hot water. I also use a mixture of sugar and molasses instead of brown sugar (originally because I was out of brown sugar for one batch, but since then because I liked the flavor more).
• My Note: on Hot Buttered Rum Mix:.
• Makes 25 servings Prep Time:5 minutes Total Time:5 minutes.
• Hot Buttered Rum is a favorite winter drink because it is both sweet and warm, which is just the kind of comfort we gravitate toward on the coldest days of the year. It is an easy drink to make (main recipe here), though does take a little bit of time. This is where this Hot Buttered Rum Mix comes in handy. If you find yourself making the hot cocktail often - whether for yourself or at your bar - you may want to keep this mix in the refrigerator, then when you're ready for the drink, just add rum and hot water. It's that simple.
• Ingredients:.
• 3 cups brown sugar.
• 1/2 cup unsalted butter.
• 3 Tbsp honey.
• 1 Tbsp rum extract.
• 1 Tbsp vanilla extract.
• 1 tsp ground nutmeg.
• 1 tsp ground allspice.
• 1 tsp ground cinnamon.
• Preparation:.
• To Make Hot Buttered Rum Mix:.
• Mix the ingredients using a beater until everything is blended together.
• Store in a well sealed jar in the refrigerator until needed.
• To Make a Hot Buttered Rum drink:.
• Pour 1 1/2 or 2 ounces of light or dark rum into an Irish coffee glass or mug.
• Add a heaping spoonful of the hot buttered rum mix.
• Fill with hot water (not boiling).
• Stir well.

HOT BUTTERED RUM COFFEE

Steps:

• Place brown sugar and butter in a microwavable pyrex. Microwave for 1 minute. Whisk in spices and vanilla.
• To make the cocktail add two tablespoons of the batter with 2/3 cup hot water. Stir and add in rum. Stir.
• Top with whipped topping and cinnamon.

HOT BUTTERED RUM COFFEE

Steps:

• In a small saucepan, combine Torani Butter Pecan, rum, cinnamon, nutmeg, and vanilla. Whisk over medium heat until it begins to simmer and has thickened slightly. Add immediately to freshly brewed coffee.
• Top with whipped cream and a dash of cinnamon if desired and serve.

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.

HOT SPICED BUTTERED RUM

Steps:

• Heat all the ingredients in a pan until hot but not boiling, while stirring. Let it sit for a few mins, then strain into a flask.