Hot Buttered Rum From Saveur Magazine 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.

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 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.

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

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.

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-PECAN CAKE

Steps:

• ---Cake---.
• Sift flour, baking powder and salt together.
• Beat eggs until very thick and light.
• Add sugar and continue to beat until mixture will hold a soft peak.
• Beat in lemon juice.
• Add hot water, 2 tablespoons at a time and beat until thick after each addition.
• Fold in flour in small amounts.
• Pour batter into 2 lightly greased 8" cake pans and bake in a 350 degree oven for 25-30 minutes or until cake springs back from your touch.
• Allow cake to cool.
• ---hotbuttered rum---.
• Melt butter in a small sauce pan.
• Add rum and brown sugar.
• Simmer for 5 minutes.
• ---frosting---.
• In another sauce pan, dissolve water in sugar over low heat.
• Beat the sugar syrup into the ricotta.
• Add cinnamon and beat until smooth and creamy.
• Add pecans and butterscotch chips.
• ---toassemble---.
• Spoon half of the buttered rum over the bottom half of the cake.
• Frost the bottom layer.
• Place second layer of cake on top of the frosting.
• Spoon remaining hot buttered rum over second layer.
• Frost with remaining frosting.
• Serve.

HOT BUTTERED RUM FROM SAVEUR MAGAZINE

Steps:

• Beat butter and sugar in a bowl with an electric mixer until fluffy.
• Add spices and salt and beat again to combine.
• Chill buttered rum base until ready to use, up to 2 weeks.
• To make one hot buttered rum, put 2 tablespoons of base and 1 1/2 oz. rum into an 8 oz. mug and fill with boiling water.
• Stir to melt and mix; serve at once.