Spiced Rum Orange Scone Butter Food

HOT SPICED BUTTERED RUM

Steps:

• In a small bowl mix the butter with the sugar, vanilla, and pumpkin pie spice, 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 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.

SPICED BUTTER

Steps:

• Whip butter.
• Add cream and whip in seasonings.

HOT SPICED BUTTERED RUM

Steps:

• In a china or glass mug rinsed with boiling water, put the light brown sugar, the lemon rind, cinnamon, cloves, and nutmeg. Pour in the rum, fill the mug with boiling water, and drop in the butter.

ORANGE BUTTER

Steps:

• In a bowl combine ingredients.
• Mix well. If using half orange as serving bowl fill now.
• Serve at room temperature.