Hot Apricot Buttered Rum Recipes

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.

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.

Steps:

• Bring water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat. Reduce heat and simmer, whisking occasionally, 10 minutes. Remove from heat and stir in rum. Serve hot.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the ice cream, cinnamon, nutmeg and extract. Transfer to a freezer container; freeze overnight. Makes 3-1/2 cups mix., To prepare hot drink: Dissolve 3-4 tablespoons of mix in boiling water; stir well.

Steps:

• Place butter, sugar, cinnamon, nutmeg, allspice, and vanilla extract in the bottom of an Irish coffee glass. Pour in rum and hot water. Stir.

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.

Steps:

• In a saucepan stir together the brown sugar, the water, the butter, the cinnamon, the nutmeg, and the cloves and simmer the mixture, stirring occasionally, for 5 minutes. Stir in the rum, the brandy, and the lemon juice, divide the mixture among 4 heated mugs, and garnish each drink with a cinnamon stick.

Steps:

• Preheat oven to 325 degrees. Grease and flour a Bundt pan. Set aside.
• In large mixer bowl, mix together cake mix, dry pudding powder, nectar, oil, and lemon extract. Add eggs, one at a time and beat well after each addition.
• Pour batter into prepared Bundt pan and bake @ 325 degrees until top springs back when lightly touched and tester comes out clean. This should take 40-55 minutes. Mine was perfect @ 40 minutes. Do not overbake. You want this to remain moist inside.
• While cake is baking, make your buttered rum syrup: Melt butter over low heat. Add lemon juice and zest, and nectar. Gradually add confectioners sugar, stirring well to remove any lumps. Cook and stir until slightly thickened. Remove from heat and stir in rum. Your syrup will be thin. This works well to soak into the cake and all ingredients are needed to produce the flavor we want.
• After removing cake from oven, carefully poke holes in top with a skewer or chopstick. While cake and syrup are still warm, slowly pour 1/2 of syrup over cake and into holes.
• Allow cake to remain in pan for 20 minutes. Turn cake out onto cake plate. Poke holes in top of cake. Stir remaining syrup well and slowly pour over cake. Allow cake to sit and cool completely prior to slicing. Cook's tip: cake is even more moist and flavorful the next day. Kick it up a notch by serving with canned fruit on the slice or on the side.

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.

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.