Hot Buttered Rum Coffee 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:

• To a coffee mug add butterscotch schnapps, rum, Irish cream and coffee. Top with whipped topping. Serve.

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

Steps:

• In a small bowl, mix the first seven ingredients until blended. Store in an airtight container in the refrigerator for up to 2 weeks., To prepare hot buttered coffee: Place 1 tablespoon spice mixture in a mug. Stir in hot coffee. If desired, serve with cinnamon stick and whipped cream.

Steps:

• Stir together the Instant Coffee Crystals with the boiling water until dissolved.
• Stir in the butterscotch topping and rum extract to mix well.
• Top with the whipped topping.
• Serve immediately.

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.

Steps:

• Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

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.

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:

• Cinnamon sticks and whipped cream, optional.
• In a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in vanilla and spices.
• For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired.
• Cover and refrigerate leftover butter mixture for up to 2 weeks.

Steps:

• 1 small slice soft butter.
• 1 teaspoon brown sugar.
• Optional spices to taste: ground cinnamon, ground nutmeg, allspice.
• Vanilla extract.
• 2 ounces dark rum (Mount Gay Extra Old Rum).
• Hot water.
• Preparation:.
• 1. Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.
• 2. Mix well or muddle.
• 3. Pour in the rum and hot water.
• 4. Stir.
• Note: Personally, I use hot cider instead of hot water. I also use a mixture of sugar and molasses instead of brown sugar (originally because I was out of brown sugar for one batch, but since then because I liked the flavor more).
• My Note: on Hot Buttered Rum Mix:.
• Makes 25 servings Prep Time:5 minutes Total Time:5 minutes.
• Hot Buttered Rum is a favorite winter drink because it is both sweet and warm, which is just the kind of comfort we gravitate toward on the coldest days of the year. It is an easy drink to make (main recipe here), though does take a little bit of time. This is where this Hot Buttered Rum Mix comes in handy. If you find yourself making the hot cocktail often - whether for yourself or at your bar - you may want to keep this mix in the refrigerator, then when you're ready for the drink, just add rum and hot water. It's that simple.
• Ingredients:.
• 3 cups brown sugar.
• 1/2 cup unsalted butter.
• 3 Tbsp honey.
• 1 Tbsp rum extract.
• 1 Tbsp vanilla extract.
• 1 tsp ground nutmeg.
• 1 tsp ground allspice.
• 1 tsp ground cinnamon.
• Preparation:.
• To Make Hot Buttered Rum Mix:.
• Mix the ingredients using a beater until everything is blended together.
• Store in a well sealed jar in the refrigerator until needed.
• To Make a Hot Buttered Rum drink:.
• Pour 1 1/2 or 2 ounces of light or dark rum into an Irish coffee glass or mug.
• Add a heaping spoonful of the hot buttered rum mix.
• Fill with hot water (not boiling).
• Stir well.

Steps:

• Cream together eveything then put in the freezer until needed.
• To serve add rum, 2 tablespoons batter (or more) and fill with boiling water to fill cup.
• sprinkle with nutmeg.

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.