Hot Buttered Rum Carrots Recipes

CHEF JOHN'S HOT BUTTERED RUM

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

OLD-FASHIONED HOT BUTTERED RUM

Steps:

• Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
• Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.

HOT BUTTERED RUM CARROTS

Steps:

• Steam or boil carrots until crisp tender, or to your liking.
• Drain.
• Melt butter in saucepan over medium heat, stir in brown sugar, rum and nutmeg.
• Heat about 2 minutes, stirring occasionally.
• Stir in carrots and cook until coated with sauce and just heated through.
• Serve hot.