{"id":3990,"date":"2015-10-12T10:57:27","date_gmt":"2015-10-12T17:57:27","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=3990"},"modified":"2015-10-16T08:09:54","modified_gmt":"2015-10-16T15:09:54","slug":"hot-buttered-rum-mix","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=3990","title":{"rendered":"Hot Buttered Rum Mix"},"content":{"rendered":"

\"hot<\/a>Everyone has a favorite hot buttered rum batter, ranging from an ice cream mixture that’s kept in the freezer, to a plastic tub of pre-mixed batter found at the grocery store. \u00a0As much as I love the ice cream version, it goes down awfully easy, and can make you very sorry the next morning. (Or so I’ve been told…)<\/p>\n

My recipe is for a batter similar to the store-bought kind, but with a little extra flavor. I’m posting this recipe because\u00a0my next post will be for a recipe\u00a0that calls for hot buttered rum batter, and I thought you’d like to be prepared! \u00a0(By all means, buy a tub of it if you prefer – but this is pretty darn easy.)<\/p>\n

Here are the basic ingredients: butter, brown sugar, spices, and salt.<\/p>\n

\"This<\/a>

This is all you really need. Well…rum. You need rum!<\/p><\/div>\n

This makes a delicious batter!<\/p>\n

But I jazz it up just a wee bit with my secret (okay, not so secret now) ingredient – Butter Rum Flavoring, purchased at a local craft store in the candy making aisle.\u00a0You can also find pure butter rum extract online, which I’m sure would be wonderful.<\/p>\n

\"Butter<\/a>

Butter Rum Flavoring! Adds a little “kick”.<\/p><\/div>\n

I’m never happy unless I’ve experimented a bit. Usually mistakes are given to my chickens to dispose of, but in this case, that didn’t seem like a good idea. You see, I figured I might as well add the rum to the mixture too and save a step when making hot drinks.<\/p>\n

In case you’re wondering, no matter how long you beat the batter\/rum combination, it doesn’t blend together. Seriously –\u00a0it looks like cat barf.<\/p>\n

I will not, however, waste it. It went into the fridge in a mason jar to be used when company is NOT here to witness this – this – slop. Ugh. But, as my mother would say: “It tastes perfectly fine”.<\/p>\n

\"Kids,<\/a>

Kids, do NOT try this at home!<\/p><\/div>\n

So…one rounded tablespoon of batter and 2 ounces (1\/4 cup) of rum in a mug of boiling hot water is just about right. If you don’t like your drinks too sweet, either cut back the sugar in the mixture or use a level tablespoon per mug. Whatever you do, don’t cut back on the rum!<\/p>\n

\t\n
Hot Buttered Rum Mix<\/div>\n
<\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
Makes about 24 servings. This batter will keep in the refrigerator for several weeks in an airtight container.<\/div>\n
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Ingredients<\/div>\n