Hot Buttered Rum

Recipe by Three Dots and a Dash

This cozy cocktail tastes just like the holidays and will make you feel warm and fuzzy inside! Calling all at-home bartenderes! As the weather cools down, try this recipe for Three Dots and a Dash’s Hot Buttered Rum for your next holiday gathering.

Three Dots and a Dash hot buttered rum drink

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Hot Buttered Rum

A warm drink that tastes like the holidays

Yield: 1

Ingredients:

BUTTER SPICE TEA INGREDIENTS
1000ml Water
10 Grams Whole Black Peppercorn (Cracked)
30 Grams Whole Cinnamon Sticks (Cracked)
10 Grams Allspice Berries (Cracked)Whole Cloves
2 Grams Grated Nutmeg

BUTTER SYRUP INGREDIENTS
600 Grams Nordic Butter
800 Grams Butter Spice Tea
800 Grams Demerara Sugar
13 Grams Kosher Salt
10 Grams Ticaloid 210s*

*Ticaloid 210s is a combination of gum arabic and xantham gum. It stabilizes the syrup allowing the butter to stay emulsified
without separating. While it can be omitted the butter will separate from the rum when heated or stored which makes for a less
than ideal hot buttered rum experience. It can be found at modernistpantry.com or other specialty culinary sources

HAND WHIPPED CREAM INGREDIENTS
• 200ml Heavy Cream
• 20ml 1:1 Cinnamon Syrup

HOT BUTTERED RUM INGREDIENTS
• 250ml Overproof Rum (Plantation OFTD)
• 250ml Aged Jamaican Rum (Appleton 12 Year Old)
• 500ml Water
• 750ml Butter Syrup

Method:

BUTTER SPICE TEA METHOD
1. Warm the dry spices in a medium saucepan until fragrant
2. Add 1000ml water to the saucepan
3. Bring to a boil, then reduce heat to low and simmer for 10 minutes
4. Remove from heat and allow to cool to room temperature
5. Strain through a fine mesh sieve and set aside for later

BUTTER SYRUP METHOD
1. In a large saucepan slowly melt butter
2. Add sugar, spice tea and salt to the pan. Stir well until sugar is incorporated
3. Slowly feather in ticaloid and stir well, ensuring no clumps remain
4. If storing, cool to room temperature before placing in the refrigerator

HAND WHIPPED CREAM METHOD
1. Combine in a small glass bottle
2. Shake hard until thick but still pourable

HOT BUTTERED RUM METHOD
1. Combine in a large container and stir well
2. Use a double boiler or sous vide bath and heat gently to 170F
and hold for serving
SERVING INSTRUCTIONS
Prewarm small glasses and fill 3/4 full with hot buttered rum.
Gently top with prepared hand shaken cream poured down the
back of the spoon. Garnish with grated nutmeg.