Serves: 2
Total Calories: 1,280
In a small mixer bowl, cream butter until fluffy. Gradually add brown sugar, then honey and spices beat well. Spoon into a covered container. Store in refrigerator up to 1 month.
To use: Bring batter to room temperature. Place 1/4 cup of batter in a warm 10-ounce mug pour about 1/2 cup boiling water into mug and stir to dissolve batter. Add 1 1/2 ounces (3 tablespoons) dark rum and fill with boiling water stir. Add optional whole cloves (3 to 4) or a sprinkling of nutmeg. Sweeten to taste. Stir with a cinnamon stick.
Packaging Suggestions: Spoon the batter into a covered peanut butter jar or crock. Decorate the jar lid with a large Christmas sticker or glue on a design cut from some gift wrap. Tie a ribbon around the lid and attach a recipe card with directions for use. Or include a bottle of dark rum and packages of individual spices along with the batter in a basket, individualized Christmas stocking or decorative gift bag.
This Hot Buttered Rum Batter recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
