Hot Maple Buttered Rum 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:

• In a mug or heat-proof glass, stir 1/4 cup of the very hot water with the dark brown sugar until the sugar dissolves. Add the rum. Fill the glass with the remaining hot water.
• Float the pat of butter on top and stir it into the drink using the cinnamon stick.

MAKE-AHEAD HOT BUTTERED RUM MIX

Steps:

• Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
• To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

GREEN MOUNTAIN SKIER'S MAPLE HOT BUTTERED RUM

Steps:

• Bring water to boiling in a small sauce pan.
• Remove from heat and add rum and syrup.
• Pour into two small cups and put a tsp of butter on top of each; sprinkle with nutmeg.

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.

HOT BUTTERED RUM

Steps:

• Beat the sugar and butter together until fluffy.
• Beat in the spices.
• Put a heaping teaspoon of the batter in the bottom of a mug with 1 1/2 oz of rum and top with hot water, stirring well.

HOT CARAMEL APPLE BUTTERED RUM RECIPE BY TASTY

Steps:

• Make the caramel sauce: In a medium saucepan, combine the heavy cream, brown sugar, and honey. Bring to a boil over medium heat and cook until the sugar is dissolved, about 2 minutes.
• Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the caramel starts to thicken. Remove the pot from the heat and whisk in the butter. Pour into a heatproof measuring cup or jar and let cool until ready to use. The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month.
• Make the hot buttered rum batter: In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and allspice and mix with an electric hand mixer on medium speed until smooth. The batter will keep in an airtight container in the refrigerator for up to 1 month.
• To assemble, add 2 tablespoons of batter to each mug. Pour 4 ounces (½ cup) of boiling water into each mug and stir to dissolve the batter. Add 2 ounces Captain Morgan® Sliced Apple Rum to each mug and stir to combine. Top each mug with a drizzle of caramel sauce, an apple slice, and a cinnamon stick. Serve immediately.
• Enjoy!