Time 10m Number Of Ingredients 7 Steps:
Add the butter, brown sugar, sugar, cinnamon, cloves and nutmeg into a bowl and stir to combine. Add the softened ice cream and stir again. Transfer to a container with a lid, seal and store in the freezer until ready to use. Refer to the Hot Buttered Rum recipe to build the drink.
Time 10m Yield 4 servings Number Of Ingredients 10 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.
Time 10m Yield 32 serving(s) Number Of Ingredients 5 Steps:
In large mixer bowl, mix butter, sugars, cinnamon and nutmeg until crumbly. To mix drinks———-. Put two heaping Tablespoons in 8oz cup. Add a jigger of rum and 2 Tbs coffee creamer. Fill cup with hot water.
Time 10m Number Of Ingredients 8 Steps:
Gather the ingredients. Place the sugar, butter, vanilla extract, and spices into the bottom of an Irish coffee glass or mug and mix well or muddle . Pour in the rum and top it with hot water. Stir and garnish with a cinnamon stick. Serve and enjoy.
Time 40m Yield 100 Number Of Ingredients 6 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.
Number Of Ingredients 9 Steps:
Beat butter, sugar, orange zest, cinnamon, ginger, and nutmegwith a mixer on medium speed until combined, about1 minute. Combine 2 tablespoons spiced butter with 1 1/2 ounces(3 tablespoons) dark rum in each of 4 heatproof glasses. Pour3/4 cup boiling water over each, and stir. Top each with asqueeze of fresh orange juice.
Time 15m Yield 7 servings (3-1/2 cups mix). Number Of Ingredients 9 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer., For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.
Time 15m Yield 24 Number Of Ingredients 10 Steps:
Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg. Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months. For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.
Time 5m Number Of Ingredients 6 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.
Time 26m Yield 48 serving(s) Number Of Ingredients 10 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.
More about “hot buttered rum batter recipes”
Time 15m Yield 6 Number Of Ingredients 13 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.
