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 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 8 to 10 cocktails Number Of Ingredients 11 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.
Time 3h10m Yield 10 Number Of Ingredients 11 Steps:
Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork. Cook on Low for 3 to 4 hours. Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.
Time 3h20m Yield 12 to 16 servings Number Of Ingredients 7 Steps:
Using a vegetable peeler, remove the zest of 2 lemons and the tangerine in strips. Drop into a large heatproof bowl (or use a fireproof bowl if you plan to set the punch on fire) and combine with sugar. Muddle together with a muddler, pestle or the back of a wooden spoon. Let mixture sit for at least 3 hours to infuse (or infuse overnight). Halve the tangerine and squeeze juice into a measuring cup. Halve lemons and squeeze lemon juice into the measuring cup to make 3/4 cup juice in total. (Save any unsqueezed lemon halves for another purpose.) When ready to serve, bring 1 quart water to a boil. Pour rum and cognac into the bowl with the sugar and peels. If you want to flame the punch, do so now; see note below. Add reserved citrus juice and boiling water and stir well. Grate nutmeg over top of punch and ladle into glasses.
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.
Time 10m Yield 1 Number Of Ingredients 8 Steps:
Place butter, sugar, cinnamon, nutmeg, allspice, and vanilla extract in the bottom of an Irish coffee glass. Pour in rum and hot water. Stir.
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.
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 6h5m Yield 8 Number Of Ingredients 9 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.
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 4m Yield 1 serving(s) Number Of Ingredients 3 Steps:
Combine all ingredients in a mug and stir briskly with a cinnamon stick. Curl up by the fire and enjoy!
