Hot Buttered Rum

As promised here is Day 9 or 12 Days of Christmas Cocktails! A holiday favorite when its cold outside the Hot Buttered Rum is crazy easy to make! Most recipes call for unsalted butter, but for my recipe I call for salted. I have my reasons. In baking you always add salt to a sweet mixture. The small addition of salt actually increase the sweetness and enhances the flavor. Salted butter will make the spices and brown sugar stand out for and incredible flavor! Enjoy!

Butter Mixture (2 to 4 servings):

4 Tablespoons Salted Butter Softened

2 Tablespoons Dark Brown Sugar

0.25 Teaspoons Cinnamon

0.25 Teaspoons Nutmeg

0.25 Teaspoons Allspice

0.25 Teaspoons Ground Clove

0.25 Teaspoons Ginger

Pinch of Ground Cardamom

Hot Buttered Rum:

1-2 Tablespoons Butter Mixture

1.5oz Flor De Cana 4 Year Rum Anejo Oro

0.25oz Grand Marnier

8oz Hot Water

Garnish: Whipped Cream and Cinnamon Stick

For the butter mixture cream the butter, brown sugar, and spices in a bowl with a fork until thoroughly mixed. Start boiling water. Measure out 1 to 2 tablespoons of butter mixture and place at the bottom of a mug. Pour in rum and Grand Marnier. When water is boiling slowly pour in to the mug while gently whisking with a fork. Once the butter is thoroughly melted top with mixed cream, a cinnamon stick, and serve! Enjoy!

Notes: Do not use a white rum for Hot Buttered Rum. It will not have the same caramel, vanilla, or toffee undertones. You don’t have to have an expensive rum, the one I used is about $15, but quality butter will make a huge difference. I like European style butters because they contain more butter fat which will make a richer drink.

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