All Hot and Buttered
Updated: Jan 3
Pardon the dad pun.
The temperature has begun to stay a steady 30 Degrees which means... IT's FRIGGIN' SWEATER WEATHER!! In episode 2, I talk about a popular ski town classic; The Hot Buttered Rum with homemade Butter Batter. Here is my recipes for both. Enjoy!
1 stick of unsalted butter (Kerrygold is my favorite to use)
1/4 cup Licor 43 (alternatives work as well)
4 cups of brown sugar
In a small pot melt the butter completely on medium heat. Watch to make sure that it does not burn
While the butter is melting, in a medium pot completely submerge your butter batter container and slowly warm it up on your cook top to a point where the water is simmering.
If you are canning these, make sure that your jars are brought up to 180 degrees (Fahrenheit) before you add the batter. If you do not, you will learn how glass cracks and may even explode hot matter is introduced to a cold / room temp container.
Once melted, add Licor 43 and all of the brown sugar. Stir until all is thoroughly mixed. Turn to low heat and stir till it starts to boil.
Remove your container(s) from the water and set them on a drying rack.
Once the batter has started to boil you can turn off the heat and begin to transfer the batter to your containers. Doing so with a ladle or pouring over is fine, but be careful as it is very hot.
It is ready to add to your cocktail. If you are not air-tight sealing the container the batter will stay good for roughly 2 weeks when refrigerated.
Hot Buttered Rum
Ingredients - Makes one drink
2 oz. of Rum
1 tsp. Butter Batter
1/4 of Honeycrisp Apple, sliced (thinner the better, dehydrated is best)
1-2 Cinnamon Sticks
In a small pot, combine all your ingredients. Stir until contents are boiling.
Once boiling, bring down to a low temperature and cover for 5-10 minutes. This allows for the flavor to pull from the apples and cinnamon sticks.
While your cocktail is sitting, boil some water and pour it into a mug. A nice warm mug is the best way to enjoy an HBR.
When the cocktail is ready you can either strain or pour over into your mug. Neither way is wrong. I like to keep the apples in the cocktail because it's a nice treat when it's finished.