Dolans Delicious Hot Buttered Rum Recipes

HOT BUTTERED RUM

Steps:

• In a medium-sized bowl, combine the brown sugar, butter and spices until light and fluffy.
• Portion 2 tablespoons of the spice butter into each cocktail glass.
• Measure 1 1/2 oz of rum into each glass and top with 3/4 cup boiling water.
• Stir well to break down the butter.
• Add a splash of orange juice and a sprinkling of orange zest.
• Serve hot.

HOT BUTTERED RUM MIX

Steps:

• In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the freezer for up to 1 month.
• To Serve: Place a heaping 2 tablespoons of the frozen mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth!

HOT BUTTERED RUM CHICKEN

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
• Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
• In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
• Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
• Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.

HOT BUTTERED RUM

Steps:

• For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
• For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.

HOT BUTTERED RUM RECIPE

Steps:

• Gather the ingredients.
• Place the sugar, butter, vanilla extract, and spices into the bottom of an Irish coffee glass or mug and mix well or muddle .
• Pour in the rum and top it with hot water.
• Stir and garnish with a cinnamon stick. Serve and enjoy.

HOT BUTTERED RUM SINGLE SERVING

Steps:

• Place butter, sugar, cinnamon, nutmeg, allspice, and vanilla extract in the bottom of an Irish coffee glass. Pour in rum and hot water. Stir.

RHUBARB CHARLOTTE WITH STRAWBERRIES AND RUM

Steps:

• LADYFINGERS: Preheat oven to 375 degrees F. Line a baking sheet with baker's parchment. Separate eggs, discarding two whites. In a mixer, beat the eight egg whites until foamy. Gradually add 1/2 cup sugar until stiff peaks form. Transfer to a large stainless steel bowl and reserve.
• RHUBARB CHARLOTTE: In a mixer, beat the 10 egg yolks with the remaining cup sugar and vanilla to golden ribbon stage. Fold yolk mixture into egg whites. Gradually sift in flour. Transfer batter to a piping bag with a 1-inch plain tip. Pipe 3-inch fingers about 1/2 inch apart directly on the baking sheet. Dust generously with confectioners' sugar and bake 12 -15 minutes, until golden brown. Let cool on pan to room temperature before removing.
• Spray interior of selected molds with vegetable cooking oil and line with plastic wrap. Line the interior sides with ladyfingers with the bottoms facing in. In a bowl, combine strawberry liqueur and the 2 tablespoons rum. Brush this onto the bottoms of the ladyfingers and set aside to soak.
• Hull strawberries and slice into wedges (quarters for medium-sized berries, sixths for larger berries). Place in a stainless steel bowl with 1 cup of the sugar and lemon juice and toss. Let macerate for 2-3 hours. Stir to mix every hour or so. There should be a fair amount of strawberry juice extracted. In a saucepan over medium heat, combine rhubarb, 10 strawberry wedges, 3/4 cup of the sugar, remaining 1/2 cup rum and water and cook until very mushy.
• Let cool. Puree in a blender with the yogurt and salt. Transfer the puree to a stainless steel bowl. In the bowl of an electric mixer, place 1 1/2 cups of the heavy cream and whip to stiff peaks. Place powdered gelatin in a small stainless steel bowl and add the 1/2 cup boiling water to cover and soften the gelatin. Stir to dissolve. Add about 1/2 cup of the strawberry juice from macerated strawberries to mixture. Stir gelatin mixture into the rhubarb puree.
• Prepare an ice-water bath in a larger stainless steel bowl and set the bottom of the bowl of gelatin-rhubarb puree in the bath. Stir until puree just starts to thicken. Fold in whipped cream and keep stirring mixture until it is thicker but still pourable. Pour mixture into molds three-quarters of the way up. If any is leftover, you can put it in a ramekin for a snack later. Place filled molds in the refrigerator to chill for 2-3 hours or overnight. Trim ladyfingers so they are level with the Bavarian cream. Puree some of the macerated strawberries in a blender.
• To serve: Whip remaining one cup heavy cream with remaining 1/4 cup sugar and vanilla to firm peaks. Unmold charlottes. Heat strawberry jam with a few drops of rum and, when melted, paint top of charlotte. Place whipped cream on top and surround with the macerated strawberries, a little strawberry puree and a scoop of strawberry sorbet.

HOT BUTTERED RUM

Steps:

• In a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. Microwave until smooth. Mix in the ice cream. Place in a sealable container and freeze.
• When ready to use, spoon 1 1/2 tablespoons of the base into a mug. Pour in 1 shot of dark rum and 1 cup of hot water for each serving.

HOT MAPLE BUTTERED RUM

Steps:

• To make maple butter, whip approximately 4 ounces maple syrup into 1 cup softened butter. Set aside. Add spiced rum and 1 pat of maple butter to wine glass or Irish coffee mug. Fill with boiling water stir and serve.;

DOLAN'S DELICIOUS HOT BUTTERED RUM

Steps:

• Prepare your drinking mug by warming it up. Make sure you're using a heat-resistant mug. Pour piping hot water into it and cover with a small plate. Once warmed, empty the hot water and add brown sugar and hot milk (or fresh, hot water if you prefer). Stir until the sugar dissolves and then add rum. Gently float the butter atop the drink and sprinkle some nutmeg over that.