On a cold winter day make this Hot Buttered Rum recipe featuring two Caribbean rums, a DIY butter spice tea and syrup incorporating Nordic butter.
BUTTER SPICE TEA INGREDIENTS
• 1000ml Water
• 10 Grams Whole Black Peppercorn (Cracked)
• 30 Grams Whole Cinnamon Sticks (Cracked)
• 10 Grams Allspice Berries (Cracked) Whole Cloves
• 2 Grams Grated Nutmeg
BUTTER SYRUP INGREDIENTS
• 600 Grams Nordic Butter
• 800 Grams Butter Spice Tea
• 800 Grams Demerara Sugar
• 13 Grams Kosher Salt
• 10 Grams Ticaloid 210s
HAND WHIPPED CREAM INGREDIENTS
• 200ml Heavy Cream
• 20ml 1:1 Cinnamon Syrup
HOT BUTTERED RUM
BUTTER SPICE TEA METHOD
1. Warm the dry spices in a medium saucepan until fragrant
2. Add 1000ml water to the saucepan
3. Bring to a boil, then reduce heat to low and simmer for 10 minutes
4. Remove from heat and allow to cool to room temperature
5. Strain through a fine mesh sieve and set aside for later
* BUTTER SYRUP METHOD
1. In a large saucepan, slowly melt butter
2. Add sugar, spice tea, and salt to the pan. Stir well until sugar is incorporated
3. Slowly feather in the ticaloid and stir well, ensuring no clumps remain
4. If storing, cool to room temperature before placing in the refrigerator
HAND WHIPPED CREAM METHOD
1. Combine in a small glass bottle
2. Shake hard until thick but still pourable
HOT BUTTERED RUM
SERVING INSTRUCTIONS
Note you can also use store-bought allspice tea and whipped cream for this recipe.
Find it online: https://pairmagazine.com/hot-buttered-rum/