Spicy Hot Buttered Rum

Spicy Hot Buttered Rum
Print Recipe
Here’s a flavorful way to warm up even the coldest of evenings this winter, whether you’re enjoying it alone or serving company. This update on the traditional favorite adds a spiced syrup to the mixture for a warm drink with a bite.
Spicy Hot Buttered Rum
Print Recipe
Here’s a flavorful way to warm up even the coldest of evenings this winter, whether you’re enjoying it alone or serving company. This update on the traditional favorite adds a spiced syrup to the mixture for a warm drink with a bite.
Ingredients
Buttered Rum
Spicy Syrup
Servings:
Instructions
Syrup
  1. Add the sugar, crushed cardamom, and cinnamon sticks to a medium sized saucepan.
  2. Split the vanilla beans along the length. Scrape out the seeds, adding both seeds and beans to the sugar and spice mixture.
  3. Add 4 cups water and stir.
  4. Heat to a simmer on a medium-high setting, stirring constantly until the sugar is dissolved.
  5. Do not allow it to come to a full boil – just before, remove from heat and add the cayenne pepper.
  6. Allow the mixture to sit for about 1 hour.
  7. Strain into a bowl, reserving the cinnamon sticks and vanilla beans. Discard the rest.
  8. Add the vanilla beans and cinnamon sticks back to the syrup and refrigerate for at least 1 hour before using.
Buttered Rum
  1. Add 1 ounce of the syrup, rum, and lemon juice to a mug. Swish together lightly.
  2. Pour in boiling water and add butter immediately.
  3. Stir until butter is thoroughly melted.
  4. Serve immediately with a cinnamon stick garnish.
Recipe Notes

Note – the recipe for the spicy syrup makes a good deal more than an ounce, so you can save the rest in a bottle or covered container in the fridge for up to 1 month. Use it for cocktails and anytime you want to add sweetness with a little spicy kick – maybe in your morning coffee?

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