Since this past weekend marked the official start of Fall, I thought I’d dig this recipe of Rachel’s back out of the archives. The mix makes enough to last a while, so this should get you through most of the season! It’s also great mixed into some hot apple cider (a little splash of rum never hurt cider either). Pour it into your favorite mug (mine, above, from our honeymoon in Scotland) and curl up with a good book. Hello, Fall!
Being Southerners we aren’t really used to long, cold winters and all the things that go with them. I hadn’t heard of a hot buttered rum until last year. If I did hear about it, I thought it was one of those things like “chestnuts roasting on an open fire”, who really does that?! But I saw this recipe last year and had to try it. It was amazing. Totally worth hand washing the mixer and ingredients afterwards.
This recipe makes enough to share with at least one or two nice people on your list, should you feel nice enough to share.
Hot Buttered Rum 1 pound light brown sugar 8 ounces honey 2 sticks salted butter 7 ounce jar marshmallow creme 2 tsp. pumpkin pie spice 1/2 tsp ground nutmeg, I used fresh 1 T. vanilla
In a large bowl using your stand mixer or hand mixer, beat all ingredients until well blended. Pour into a one quart jar and store in the refrigerator until ready to use. Stores for 3 months. To serve, place one or two tablespoonfuls in a mug of boiling water. Add a splash of rum and top with whipped cream. Also good as a virgin drink topped with whipped cream and we like a scoop every now and again in our coffee. This makes great gifts, simply give in smaller jars with a gift tag stating…
This should be stored in your refrigerator up to 3 months. (I actually still have some from last year, but haven’t tested it yet. I’ll let you know if I don’t die.) To serve, place one or two tablespoonfuls in a mug of boiling water. Add a splash of rum and top with whipped cream.
Original source here.