Butter Rum Yum Recipes

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.

NAUGHTY AND NICE BUTTERED RUM

Steps:

• Put the butter, sugar, and spices in the bottom of a mug. Muddle together with the back of a spoon. Add the rum and fill the mug with boiling water. Stir and serve, regardless if you've been naughty or nice!

HOT BUTTERED YUM CHEX® MIX

Steps:

• In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated.
• Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute.
• Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container.

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.

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.

BUTTERED RUM BRITTLE RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with a silicone mat.
• In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
• Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
• Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
• Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
• Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
• Enjoy!

OLD-FASHIONED HOT BUTTERED RUM

Steps:

• Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
• Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.

BUTTER RUM YUM

Steps:

• Preheat oven to 350°F.
• In a blender or food processor combine ginger, cinnamon, cloves-if using, milk, eggs, and a 1/2 cup of coconut. Blend until pulverized and well mixed.
• Pour into large mixing bowl add cream, brown sugar, vanilla, melted butter and remaining 1/2 cup coconut. Mix well to incorporate all ingredients.
• Add bread cubes and stir until thoroughly mixed.
• Pour bread mixture into buttered 10x13 pan and bake for 1 hour or until the center is firm.
• Remove from the oven and cool on a wire rack for about 10 minutes.
• Butter Rum Raisin Sauce: While pudding is baking heat water and raisins just to a low boil. Remove from heat and allow to soak until raisins plump.
• After removing pudding from oven, strain water from raisins into a heat proof measuring cup. Add water if needed to equal 1/2 cup liquid. Return liquid to pan and add brown sugar and butter. Cook stirring constantly until butter is melted and sugar is dissolved.
• Remove from heat and stir in rum and raisins. Keep warm until serving.
• Sweetened Coconut Cream: In a small bowl thoroughly combine sour cream, sugar and vanilla. Place a dollop of cream on each serving and sprinkle with coconut.
• To serve: Cut pudding into 12 equal pieces. Spoon a little Butter Rum Raisin Sauce over each serving and top with Sweetened Coconut Cream as directed.
• Turn on some great Caribbean music and enjoy MON, enjoy!