Ingredients for Hot Buttered Rum W Brandy Batter
- Brown Sugar
- Powdered Sugar
- 1 cup (2 sticks) unsalted butter
- Vanilla Ice Cream
- Allspice
- Cinnamon
- Freshly grated nutmeg, for topping
- Boiling Water
- 1.5 ounces dark rum (per serving, adjust to taste)
- .75 ounces brandy (per serving, adjust to taste)
- Whipped cream, for topping
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How to Make Hot Buttered Rum W Brandy Batter
- In a large saucepan, combine 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, 1/2 cup molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, and 1/2 teaspoon salt.
- Cook over very low heat, stirring constantly, until the butter is melted and the sugar is dissolved. This will take about 5-7 minutes.
- Remove from heat and stir in 1 cup strong brewed black tea (cooled slightly) and 1 cup all-purpose flour, until completely smooth and the mixture resembles a thick batter.
- Transfer the batter to an airtight container. Cool completely before covering and freezing for at least 2 hours, or preferably overnight.
- When ready to serve, add 2-3 tablespoons of the frozen batter to a mug.
- Add 1.5 ounces of dark rum and 0.75 ounces of brandy (adjust to taste).
- Fill the mug with hot water, stirring gently until the batter is completely melted and the drink is well combined.
- Top with a dollop of whipped cream and a sprinkle of fresh nutmeg. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
79g
Fat
26g
Carbs
6g
