ushups:
Mount Gay Hot Buttered Rum Recipe
After our success with the Glog recipe we tried before Christmas, we've been interested in checking out some other traditional cocktail recipes. Lo and behold, we get an email from someone representing Mount Gay Rum, with a recipe for hot buttered rum, something we've never tried. We like hot, we dig butter, and we love rum, so expect us to give it a try.
Check out the recipe after the jump, and happy rumming.
Tony's Hot Buttered Rum Batter
1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons vanilla extract
To make Batter:
In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.
To make Hot Buttered Rum:
In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1/2 oz. Mount Gay Rum*. Top with boiling water and stir well to mix. Serve with a spoon.
Hint: It is best to make the batter in advance so the spices have an
opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.
* Don't quote us, but this recipe might work with other brands of rum as well, if you're short on Mount Gay.
After our success with the Glog recipe we tried before Christmas, we've been interested in checking out some other traditional cocktail recipes. Lo and behold, we get an email from someone representing Mount Gay Rum, with a recipe for hot buttered rum, something we've never tried. We like hot, we dig butter, and we love rum, so expect us to give it a try.
Check out the recipe after the jump, and happy rumming.
Tony's Hot Buttered Rum Batter
1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons vanilla extract
To make Batter:
In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.
To make Hot Buttered Rum:
In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1/2 oz. Mount Gay Rum*. Top with boiling water and stir well to mix. Serve with a spoon.
Hint: It is best to make the batter in advance so the spices have an
opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.
* Don't quote us, but this recipe might work with other brands of rum as well, if you're short on Mount Gay.
