If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Dad's Hot Buttered Rum Mix
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- #111393
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1/2 cup room temperature butter
1 1/2 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon fresh nutmeg (it makes a difference)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger (not fresh)
directions
Mix all ingredients for butter mixture together well.
Butter mixture can be frozen for 6 months, or refrigerated for up to 2 months.
When ready to make drink, heat 1/2 cup plus 1 tablespoon pineapple juice, 2 tablespoons brown sugar and 3 ounces dark rum in a small sauce pan. Make sure it is very hot.
Pour into a heat proof mug and top with 2 Tablespoons of butter mixture. Stir vigorously till melted. Serve with a stir stick of your choosing as it will need to be stirred up periodically while drinking. I like the chocolate stir sticks.
cook's notes
When I was little my dad made hot buttered rum during the holidays. It had such a distinctive aroma. I have asked for it in many restaurants and bars and if they had it at all, it just wasn't the same. Since I could only smell it as a kid, I had to go by that. I then came across a similar recipe in a magazine but it just wasn't rich enough or strong enough. I worked on it til I came up with this and it puts a smile on my face every time. Thanks for the memories Dad.
added by
UltimateCook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
This looks quite delicious. I have never heard of pineapple in a Hot Buttered Rum, so I'm guessing that's why you are disappointed when you order it in a bar.
October 7, 2013
I just started testing some holiday recipes (yeah, in October!) and tried this. We love hot buttered rum and having a mix on hand is a great idea for drop in guests. This recipe is quite good. I will be making it again and freezing it as suggested.