Seasonal Hot Buttered Rum Batter Food

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.

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 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.

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 BATTER

Steps:

• In a mixing bowl, cream butter and brown sugar.
• Add eggs and spices.
• Beat on low to medium speed until the consistency of thick whipped cream - could take up to 1 hour. (A stand mixer makes this much easier.).
• To serve, mix 1-2 heaping tablespoons of the batter in a mug with about 2 jiggers of rum (or more to taste). Fill with boiling water, and stir.
• (If batter is frozen when you use it, microwave it in the mug for about 20-30 seconds to thaw it quickly before stirring in rum and hot water.).

HOT BUTTERED RUM BATTER

Steps:

• Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
• In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

SEASONAL HOT BUTTERED RUM BATTER

Steps:

• mix ingredients together well and store in an airtight container.
• When ready to serve add 1 heaping teaspoon of butter to enough hot water to dissolve. Add 1 oz rum & 1/2 oz of brandy and fill the cup to the top with hot water.

HOT BUTTERED RUM BATTER MIX DRINK

Steps:

• Place the ice cream, sugar, and butter in a large saucepan and cook over on low heat, stirring frequently, until the butter is melted and mixture is creamy and well blended.
• Remove pan from heat; add cinnamon and nutmeg, and stir well. Let mixture cool.
• Place the cooled batter in an airtight container and store in the refrigerator until ready to serve (or it can be kept in the freezer for up to 1 month).
• To make a Hot Buttered Rum drink, place 2 tablespoons of the batter in a hot beverage mug. Add a shot of rum or brandy and 1 cup of boiling water; stir to blend all ingredients. Top with a pinch of 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.