Hot Buttered Rum W Recipes

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:

• 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:

• 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:

• In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg.
• Stir in the warm water.
• Microwave, uncovered, on 100% power for 3 to 4 minutes or until steaming hot.
• Stir in the rum.
• Serve in mugs.
• Garnish with lemon slices, if desired.

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

Steps:

• In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

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:

• Heat the pineapple juice until it steams, don't boil it. In a large mug with the cinnamon stick, stir together the rum and sugar. Pour the hot pineapple juice over rum. Float pat of butter on top. Serve immediately.

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 a 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:

• In a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. Microwave until smooth. Mix in the ice cream. Place in a sealable container and freeze.
• When ready to use, spoon 1 1/2 tablespoons of the base into a mug. Pour in 1 shot of dark rum and 1 cup of hot water for each serving.

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:

• Heat all the ingredients in a pan until hot but not boiling, while stirring. Let it sit for a few mins, then strain into a flask.

Steps:

• Melt butter and add spices.
• Add brown sugar and mix.
• Add eggs and mix well.
• Beat for 20 to 30 minutes.
• You are only adding the rum or the extract to the mugs not to the mix.
• Store in refrigerator.
• To Mix and enjoy:.
• For Each Mug add:.
• 1 Shot good quality Rum OR use 2 teaspoons rum extract.
• 1 Heaping TBPS. batter mix or more if you like.
• Fill with hot water and mix well.
• Keeps very well in the freezer. Just thaw before use.
• I use large mugs and 2 heaping spoonfuls.

Steps:

• Prepare topping: In sauce pan, combine topping ingredients.
• Cook over medium heat until mixture comes to a rolling boil.
• Spoon topping equally into two 9-inch ungreased cake pans.
• Crescents: Combine brown sugar, pecans, and rum flavoring.
• Seperate crescent dough into triangles.
• Brush triangles with melted butter or margarine.
• Sprinkle each triange with sugar mixture.
• Roll triangles up.
• Cut them in half crosswise.
• Place cut side down in pan. (One can of crescent rolls will go into each 9-inch round cake pan. It will look like the pans aren't full before you bake them, but see my picture after baking--they fill the pans perfectly).
• Brush tips with melted butter or margarine.
• Place pan on foil or cookie sheet during baking to prevent spillovers.
• Bake at 375 degrees for 15 to 20 minutes, or until golden brown.
• Immediately invert pan to remove rolls or just use a big spoon or spatula to scoop up the desired serving onto individual plates and you can also spoon as little or as much of the sauce mixture onto the tops of the rolls as you want as 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:

• 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:

• Boil the water.
• Pour honey and rum into a mug.
• Once water is boiled, pour into the mug mixing with the honey and rum, using the cinnamon stick as a stir stick.

Steps:

• Mix all ingredients in a large pot, except liquors.
• Heat very slowly, stirring until mixture.
• is like thin cake batter.
• Remove from heat; cool.
• Cover and freeze.
• When.
• ready to serve, put 2 well rounded tablespoons of the frozen mixture in a mug.
• Add rum and brandy.
• Fill remainder of cup with hot water and stir to melt frozen mixture.
• Serve with a dollop of whipped cream and sprinkle with nutmeg.