HOT RUM TODDY
Provided by Food Network
Time 35m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the Agave In The Raw® with the lemon zest until the liquid bubbles around the edges. Set aside to steep for 20 minutes. In a small mug, combine 3 tablespoons of the infused agave with the rum, lemon juice, tea, and boiling water. Add the cinnamon stick, if using. Serve hot.
ROASTED-PINEAPPLE HOT BUTTERED RUM
This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.
Provided by Martha Stewart
Categories Drink Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.
- Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.
- Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.
- Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.
HOT RUM AND PINEAPPLE TODDIES
Sounds wonderful; found in Rachel Ray Magazine. Recipe by Scott Beattie author of Artisanal Cocktails.
Provided by januarybride
Categories Beverages
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the pineapple juice, 2 T maple syrup, lemon juice and the cinnamon stick to a boil. Lower the heat and simmer for 5 minutes; remove from the heat.
- Meanwhile, in a medium bowl, beat the cream with the remaining 1 T maple syrup until soft peaks form.
- Divide the pineapple-maple mixture among 4 small teacups or mugs. Discard the cinnamon stick.
- Add 1/4 cup rum to each cup; top with the maple whipped cream.
Nutrition Facts : Calories 304, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 14.9, Carbohydrate 19.2, Fiber 0.1, Sugar 15.4, Protein 0.8
WARM PINEAPPLE SUNDAES WITH RUM SAUCE
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. -Jamie Miller, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.
Nutrition Facts : Calories 536 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 221mg sodium, Carbohydrate 95g carbohydrate (78g sugars, Fiber 2g fiber), Protein 4g protein.
HOT RUM TODDY
Steps:
- Put sugar in a mug or small tumbler and add enough water to dissolve. Add the rum, fill with boiling water, and stir. Garnish with slice of lemon and grate a little nutmeg on top.
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HOT RUM-AND-PINEAPPLE TODDY RECIPE | POPSUGAR FOOD
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Cuisine North AmericanCategory Drinks, Hot DrinksHome Country USTotal Time 50 mins
- In a small saucepan, bring the pineapple juice, 2 tablespoons maple syrup, the lemon juice, and cinnamon stick to a boil. Lower the heat and simmer for 5 minutes; remove from the heat.
- Meanwhile, in a medium bowl, beat the cream with the remaining 1 tablespoon maple syrup until soft peaks form.
- Divide the pineapple-maple mixture among 4 small teacups or mugs. Discard the cinnamon stick. Add 1/4 cup rum to each cup; top with a dollop of maple whipped cream. Serve immediately.
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- Place juice, water, honey, ginger ale, and alcohol in a small pot on stove. Simmer on medium until combined and honey is dissolved, about 2 minutes.
- Add in cinnamon sticks and remaining spices. Continue simmering on low or medium low for another 5 minutes. If you are adding cream/butter and/or vanilla extract, do so here. Heat and stir until combined.
- Pour into 2-3 glasses and then garnish with star anise, orange slices, and a sprinkle of cinnamon on top if desired. Enjoy!
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