Hot Buttered Spicy Rum
Ingredients
- 8 Ounces Spiced Rum
- 8 Ounces Sweet Unsalted Butter (Softened to room temperature)
- 1 Cup Brown Sugar
- 1 Pint Apple Cider
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Nutmeg
- Apple slices and Cinnamon for Garnish
- A mixture of Cinnamon and large crystal sugar to rim the glass
- For The Caramel:
- 1 Cup Sugar
- 1/4 Cup Heavy Cream
- 1/4 tsp Sea Salt or Kosher salt
Instructions
- make the Caramel: Melt the sugar over medium heat until it is liquid, stir with a wooden spoon. Keep heating until it begins to caramelize and turn brown. Add in cream. It will bubble and the sugar will harden. Stir well until the sugar and water blend to become a syrup. Sprinkle in the sea salt and allow to cool. It should thicken a bit.
- Use an electric Mixer to blend, Butter, sugar and spices. It's kind of like the start of cookie batter. Place softened butter, brown sugar, and spices in the mixer bowl. Use a paddle attachment to mix them together into a buttery sugar paste. Set aside. You can make batches of this and keep in the fridge for when you want to make hot buttered rum, anytime.
- Heat the Cider in a pot until it comes to a boil. Turn off the heat, add in the rum and butter Mix. Whisk together quickly so the drink stays creamy and the fat in the butter doesn't separate.
- Dip your glasses or mugs in water and dip the wet rims into the cinnamon sugar mix to create a sugary crust on the rim. Drizzle some caramel inside the glass. Pour in the hot buttered rum. Garnish with Apples and Cinnamon Sticks. And, Drizzle with more of the salted caramel. Enjoy while it's still hot.
Notes
For an extra special treat try serving with a scoop of ice cream or whipped cream. maybe even candy canes around the holidays.
Another garnish idea is to use a nice Tuille Cookie. See our recipe.