Hotbutteredbouquetcoffee Recipes

HOT BUTTERED RUM COFFEE (NONALCOHOLIC)

Steps:

• Stir together the Instant Coffee Crystals with the boiling water until dissolved.
• Stir in the butterscotch topping and rum extract to mix well.
• Top with the whipped topping.
• Serve immediately.

HOT BUTTERED COFFEE

Steps:

• Cinnamon sticks and whipped cream, optional.
• In a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in vanilla and spices.
• For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired.
• Cover and refrigerate leftover butter mixture for up to 2 weeks.

HOT BUTTERED RUM COFFEE

Steps:

• In a stand mixer on medium speed, cream together butter, sugar, cinnamon, cardamom, nutmeg, cloves, and salt for 3 minutes. Use immediately (while at its soft & fluffy best!) or store in a covered container in the refrigerator. If storing in the refrigerator, know that the spiced butter will harden - simply take it out of the fridge 30 minutes prior to serving.
• To create a cup of hot buttered rum coffee, place 2 tablespoons of spiced butter in a medium cup. Pour in 2 ounces of rum (use more or less, to your liking). Then pour in coffee to fill the cup. Stir to incorporate/melt the spiced butter. Add a splash of cream or half & half. Garnish with whipped cream and a sprinkle of cinnamon, if desired.

HOT BUTTERED BOURBON (WITH NUTMEG BUTTER)

Steps:

• In a small saucepan, combine the cider, cinnamon, allspice, cloves, and ginger and place over low heat.
• Cook at a simmer for 5 minutes.
• Stir in the bourbon and bring back to a simmer; immediately remove from the heat.
• Pour into 2 warmed mugs and top each with a slice of Nutmeg Butter.
• NUTMEG BUTTER (makes about 16 servings):.
• Put all ingredients in a small bowl and stir with a rubber spatula to combine.
• Place the butter mixture on a sheet of wax paper or plastic wrap and shape into a log about the size of the original stick of butter.
• Chill in the freezer for about 30 minutes, until firm but not frozen hard.
• Slice into 1/4-inch rounds (about 1/2 teaspoon) to use in buttered drinks.
• The butter will keep, frozen and tightly wrapped for at least a month; let stand at room temperature for 30 minutes before slicing it. It will keep in the refrigerator for about 2 weeks.

HOT BUTTERED COFFEE

Steps:

• In a small bowl, mix the first seven ingredients until blended. Store in an airtight container in the refrigerator for up to 2 weeks., To prepare hot buttered coffee: Place 1 tablespoon spice mixture in a mug. Stir in hot coffee. If desired, serve with cinnamon stick and whipped cream.

HOT BUTTERED TOFFEE COFFEE

Steps:

• Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
• Garnish with a dollop of whipped cream and sprinkle of toffee chips.

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.