Hot Buttered Toddy 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

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 TODDY

Steps:

• Pour the honey, boiling water, and whiskey into a mug. Spice it with the cloves and cinnamon, and put in the slice of lemon. Let the mixture stand for 5 minutes so the flavors can mingle, then sprinkle with a pinch of nutmeg before serving.

KOMBUCHA HOT BUTTERED TODDY

Steps:

• Melt butter in a saucepan over low heat. Add orange juice and brown sugar; stir until sugar dissolves, 2 to 3 minutes. Stir in kombucha, cinnamon sticks, and cloves. Simmer gently until flavors combine, about 5 minutes. Stir in brandy and pour into mugs.

HOT BUTTERED RUM

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

HOT BUTTERED BOURBON

Steps:

• In a bowl of your electric mixer, place the butter, sugar, maple syrup, spices and salt. Beat on medium speed until combined and smooth. At this point, you can place the butter in a sealed container and store it in the fridge!
• To make the drink, bring a pot of water to a boil. Fill your mug with 1 to 2 shots of bourbon. Add 1 to 2 tablespoons of the butter mixture into the bourbon. Fill the mug with boiling water and whisk constantly until the butter melts and dissolves. Top with whipped cream and serve.

HOT BUTTERED TODDY

Steps:

• In saucepan heat water and honey till boiling.
• Stir in warm rum.
• Top with pats of butter,sprinkle with nutmeg.

HOT BUTTERED RUM MIX - HOT TODDY (METRIC INCLUDED)

Steps:

• Combine all ingredients
• Keep covered and frozen until ready to use
• Add 2 tablespoons mix and a shot of rum to a mug, fill with boiling water
• Stir until mix is dissolved

HOT BUTTERED RUM

Steps:

• Mash/stir the butter, brown sugar, cinnamon, nutmeg, cloves, and salt together until a smooth paste forms.
• Place half the mixture into the bottom of each of 2 serving mugs.
• Pour hot water over the mixture.
• Stir in the rum.
• Top with whipped cream and additional nutmeg to garnish.

HOT BUTTERED TODDY

Steps:

• In a heatproof mug rinsed with boiling water, combine the bourbon or whiskey, the orange juice, and the teaspoon sugar. Fill the mug with hot water, stirring constantly. Float the pat of butter on top.

HONEY-BUTTERED HOT TODDY

Steps:

• In a bowl, whisk together butter, honey, brown sugar, cinnamon, nutmeg, salt, and vanilla until smooth. Cover; refrigerate until firm and flavors have melded, 2 hours. (If desired, transfer mixture to a piece of waxed paper or parchment and shape into a log before chilling, to slice into portions for serving.)
• For each serving, put a generous 1 tablespoon chilled honey butter, 1 1/2 ounces whiskey, and 1/2 ounce each triple sec and lemon juice in a mug. Pour 6 to 8 ounces hot water over top. Stir; garnish with lemon slices and a cinnamon stick (if using). Serve immediately.