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Put the ‘RUM’ in Pa-Rum Pa Pum Pum!

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Frosty mornings, cloudy days and rainy nights, there is no better weather for cozying up to a steamy spiked beverage – We’re talking Hot Buttered Rum, Baby! Traditionally mixed with hot water, this updated recipe uses hot coffee for a richer flavor, also adding a “buzz” of caffeine to get you through the grey days!

Buzzed Buttered Rum
Makes 1 cocktail

1 – 1 1/2 oz Spiced Rum
2 – 3 tablespoons Buttered Rum Mix (recipe follows)
6 oz (3/4 cup) hot coffee
Garnish: lightly sweetened whipped cream (optional)

Measure the rum and Buttered Rum Mix into a coffee mug.
Add the hot coffee and stir. Top with whipped cream if desired.

Buttered Rum Mix
Makes 2 cups

8 tablespoons (1 stick) salted butter, at room temperature
3/4 cup packed brown sugar
3/4 cup powdered sugar
1 1/2 teaspoons very finely minced orange zest
1 1/2 teaspoons very finely minced lemon zest
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup (1/2 pint) vanilla ice cream, softened
1 1/2 teaspoons vanilla extract

In a mixing bowl, whip the butter, sugars, citrus zests, and spices with an electric mixer on high speed for about 5 minutes, until fluffy. Stop and scrape the bottom and sides of the bowl with a spatula. Add the ice cream and vanilla extract and whip on medium-high for 1 1/2 minutes. Stop and scrape the bowl again, then whip on high for about 1 minute more, or until smooth. If the mixture looks broken, keep whipping; it will come together. The mix keeps, refrigerated, for up to one week or, frozen, for up to 2 months. If frozen, defrost before using.

Recipe © Kathy Casey Liquid Kitchen® – For more recipes visit www.LiquidKitchen.com

Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs,which is a great accompaniment to any cocktail. Follow Kathy @KathyCaseyChef on Twitter and @KathyCaseyChef on Instagram.