FOR THE SPICED BUTTER BLEND: (makes enough for 4 drinks)
¼cup unsalted butterat room temperature
½cupbrown sugarfirmly packed
1teaspoonspice mixrecipe above
⅛teaspoon salt
FOR HOT BUTTERED RUM:
2tablespoonsspiced butter blend
2 ounces dark rum(I used Mount Gay)
8ounces boiling water
COFFEE SPICED BUTTERED RUM
2tablespoonsspiced butter blend
1ounce Kahluaor other coffee liquor
1 ounce dark rum
coffee beans for garnish (optional)
8ouncescoffeevery hot (microwave for 1-2 minutes)
VIRGIN BUTTER SPICED CIDER
2tablespoonsspiced butter blend
⅛teaspoonvanilla
10ouncesapple cidervery hot (microwave for one to two minutes)
cinnamon sticksfor garnish (optional)
FOR SPIKED BUTTER SPICED CIDER
2 tablespoonsspiced butter blend
⅛teaspoonvanilla
8 ounces apple cidervery hot (microwave for 1-2 minutes)
2ouncesdark rum
cinnamon stickfor garnish, optional
Instructions
FOR SPICE MIX:
In a small bowl combine the nutmeg, allspice, cloves, ginger and cinnamon. Mix well to combine. Store in a airtight container for up to 3 months.
MAKE THE BUTTER BLEND:
In a mixing bowl, combine the butter, brown sugar, spice mix and salt. Beat together until light and fluffy with a hand mixer. Use to make individual drinks. (Can be made ahead and kept refrigerated for up to a week.)
FOR EACH HOT BUTTERED RUM:
Add 2 tablespoons of butter blend to a cup. Add the rum and boiling water and stir until the butter mixture is dissolved. Enjoy.
FOR EACH COFFEE-SPICED BUTTERED RUM:
Add two tablespoons of spiced butter blend to a cup. Add the kahlua, rum and coffee. Stir until the butter mixture is dissolved. Garnish with a few coffee beans and enjoy.
FOR EACH VIRGIN BUTTER SPICED CIDER:
Add two tablespoons of butter blend to a cup. Add the vanilla and hot cider. Stir until the butter mixture is dissolved. Garnish with a cinnamon stick if desired. Enjoy.
FOR SPIKED BUTTER SPICED CIDER:
Add two tablespoons of butter blend to a cup. Add the vanilla, apple cider and rum. Stir until the butter mixture is dissolved. Garnish with a cinnamon stick if desired. Enjoy.