Hot Buttered rrrruuuuummmmmm…..
Nothing wrong with some hot buttered rum, especially this time of year. A simple and warming beverage for a small group or a large party. I prefer light rum, but feel free to use dark if you prefer. I usually use brown sugar but have substituted agave syrup in a pinch, using a bit less as it is sweeter. Allspice can be substituted for the nutmeg and cinnamon, but the vanilla is important so don’t omit that. Be sure to use unsalted butter and pineapple juice that is not-from-concentrate. Enjoy responsibly!
Hot Buttered Rum
Serves 4
1 Tablespoon unsalted butter
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
3 cups pineapple juice
4 ounces light rum, divided
3 Tablespoons light brown sugar, divided
fresh ground nutmeg for garnish, if desired
In a small bowl, stir butter, vanilla, cinnamon and nutmeg until well combined. Set aside.
Heat pineapple juice in a microwave safe dish or in a small saucepan over medium high heat until steaming but not boiling. Divide evenly among 4 mugs. Add one ounce of rum and 2 teaspoons of brown sugar to each mug. Stir to combine. Top each mug with a small dollop of the butter mixture and a shave of fresh nutmeg, if using. Serve hot. Enjoy!
