This hot buttered rum recipe packs a warm, spicy, festive punch. It's sweet, buttery, rich, and creamy. I like to mix my whipped cream into the hot drink just before drinking. This recipe makes four 1/2-cup servings for small mugs, or two servings for larger mugs. If you're not sure how much to make, it can't hurt to double the recipe, right?
Author: Willow Bird Baking
Serves: 4 1/2-cup servings
Ingredients
1 cup heavy whipping cream
5 tablespoons powdered sugar
2 cups water
1/4 cup butter
2/3 cup dark brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2/3 cup spiced rum
cinnamon sticks for serving (optional)
Instructions
In the chilled bowl of an electric mixer, beat the heavy whipping cream and powdered sugar together to stiff peaks. Set this in the fridge.
In a heavy saucepan over medium-high heat, bring the water, butter, brown sugar, cinnamon, cloves, nutmeg, and salt to a boil. Reduce the heat and let the mixture simmer for 10 minutes, whisking occasionally. Remove from the heat and stir in the vanilla extract and spiced rum. Pour into mugs and top with whipped cream, a sprinkle of nutmeg, and a cinnamon stick. Serve immediately.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/11/30/hot-buttered-rum/