Hot Buttered Rum
Garrett Restaurant Group General Manager, Tiffany Letzo Recommends...
I chose a hot buttered rum because it’s a classic cold-weather favorite and it is once again becoming trendy this year. This drink is best enjoyed in batches with friends and family which many people missed out on during the last holiday season. Though I started with a basic recipe for the drink itself, I can never seem to stick to what’s on the page. I’ve always been fascinated by the way that flavors work together. One ingredient can easily inspire me to take things in a different direction. So, naturally, I ended up with a completely different recipe than what I started with. Here it is:
Hot Buttered Rum Drink Ingredients:
4 tbs softened, unsalted butter
1/3 cup brown sugar
3 tbs maple syrup
1/2 tsp ground cinnamon
1/4 tsp vanilla extract or imitation vanilla
Pinch of salt
Cinnamon sticks (optional)
1 cup spiced rum. I used Breckenridge Spiced Rum from the Breckenridge Distillery in Colorado
4 cups water
Ice Cube Ingredients:
Can of whipped cream
1 whole orange
1-1/2 tsp ground cinnamon
Pull the butter out of the refrigerator to soften.
In a large mixing bowl, empty the contents of the whipped cream can.
Juice the orange into the bowl (no seeds allowed) and add 1-1/2 tsp of cinnamon.
Gently whisk, spoon into an ice cube tray, and place in freezer. If you don’t have a tray, just spread it onto a plate and freeze. You can cut it later.
In a medium mixing bowl, whisk together the brown sugar, maple syrup, 1/2 tsp cinnamon, vanilla, and salt.
Put a large-sized pot on medium-low heat and add 4 tbs of softened butter.
When the butter is just about to melt, stir in the sugar mixture
When the sugar is dissolved, add in the rum and 4 cups of water. Turn the heat to high.
At the first signs of boiling, turn off the heat. It’s time to party.
Fill each glass with your hot buttered rum and add one of your home-made whipped cream ice cubes
Garnish with a cinnamon stick. I used a dehydrated orange and more whipped