Hot Buttered Rum Non Alcoholic Food

{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:

• 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 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.

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!

A BETTER BUTTERBEER RECIPE WITH OR WITHOUT ALCOHOL

Steps:

• Gather the ingredients.
• In a small bowl, combine the cream, spices, butterscotch, and softened butter.
• Whisk for 2 minutes to mix. Avoid whipping it so long that it becomes whipped cream , but it should thicken and increase in volume slightly.
• Place the bowl in the freezer for 15 minutes to give it a good chill. If not making butterbeer immediately, cover the bowl and store in the refrigerator for at least 2 hours.
• Fill a frosty glass about two-thirds full with cold vanilla cream soda.
• Pour the chilled butterbeer batter over the back of a spoon and into the glass. It will naturally rise to the top and float on the soda. Make this layer as thick as you like, but go slow because it will grow fast.
• Serve it with a straw or drink it straight from the glass (and experience the foamy mustache). Enjoy.

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 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.

BUTTERED RUM HOT CHOCOLATE

Steps:

• Melt butter and chocolate in a medium heatproof bowl in short bursts in the microwave, stirring after each burst, or set over a saucepan of barely simmering water (do not let water touch bowl), stirring, until smooth. Remove from heat and whisk in brown sugar, cinnamon, and salt.
• Bring 2 1/2 cups water to a boil in a medium saucepan. Remove from heat and whisk in rum and chocolate mixture until combined.
• Using an electric mixer on medium-high speed, beat cream in a medium bowl until soft peaks form.
• Reheat hot chocolate, if needed, then divide among mugs. Top generously with whipped cream and nutmeg.