While yesterday was a “wish-it-was-still-summer” cocktail recipe, today I’m back to reality – and the cold. This recipe from Mount Gay Eclipse Rum for a Hot Buttered Rum Cocktail came at the perfect time!
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
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 Eclipse 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.
*Girly Drinks Hot Buttered Rum Cocktail Recipe and Image Courtesy of Mount Gay Eclipse Rum
