Hot Buttered Rum
Hot buttered rum is a delightful and comforting cocktail that is perfect for warming up on a chilly day. Laden with winter spices, it is buttery and aromatic, drawing you in for another sip. This recipe includes an easy to make “hot buttered rum batter” that can be stored in the freezer, ready to be spontaneously used to make a delicious hot buttered rum cocktail. Featuring Flor De Cana Anejo Clasico 5 Year OldIngredients
Serves Makes 24 x 1 oz (2 tbsp) pellets.
1 × 1 oz (2 tbsp) Hot Buttered Rum Batter Pellet*
2 oz (60 ml) Flor de Caña 5-Year-Old Añejo Rum
6 oz (180 ml) boiling water
cinnamon stick, for garnish
Instructions
- In a large heatproof mug combine batter pellet and rum, top with boiling water and stir to dissolve. Garnish with a cinnamon stick and stir between sips, as butter will float.
- * To make Hot Buttered Rum Batter Pellets, combine 1 cup (250 ml) butter (room temperature), 1 cup (250 ml) demerara sugar (packed), 1 cup (250 ml) berry sugar, 1½ tsp (7.5 ml) ground cinnamon, 1½ tsp (7.5 ml) pure vanilla extract, ½ tsp (2.5 ml) freshly grated nutmeg, ½ tsp (2.5 ml) ground cloves and ¼ tsp (1 ml) citric acid in a stand mixer and mix until smooth. Place 1 oz (2 tbsp) portions of batter on a parchment-lined baking sheet or use a silicone butter mould, then freeze. Once frozen, transfer to a freezer bag or sealed container and return to freezer until ready to use. Pellets will keep in freezer for up to 6 months.