Hot Buttered Rum Batter Recipe

Unsalted butter: Provides a creamy and rich base for the batter.

Brown sugar: Adds a deep, molasses-like sweetness.

Powdered sugar: Contributes a smooth, sweet texture.

Ground cinnamon: Brings a warm, spicy flavor.

Ground nutmeg: Adds a slightly sweet and nutty note.

Ground cloves: Imparts a strong, aromatic spice.

Vanilla extract: Enhances the overall flavor with a sweet, floral note.

When creaming together the butter, brown sugar, and powdered sugar, ensure the butter is softened but not melted. This will help achieve a smooth and creamy consistency. If the butter is too hard, it won't blend well with the sugars, and if it's too soft, the mixture can become greasy. For best results, let the butter sit at room temperature for about 30 minutes before starting.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar creamy texture and richness, and it is naturally gluten-free.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and is a great gluten-free alternative.

• powdered sugar - Substitute with homemade powdered sugar: Blend granulated sugar with a small amount of cornstarch to create a gluten-free powdered sugar.

• ground cinnamon - Substitute with ground cassia: Ground cassia is a type of cinnamon that offers a similar flavor profile and is gluten-free.

• ground nutmeg - Substitute with ground mace: Ground mace has a similar warm, spicy flavor and is naturally gluten-free.

• ground cloves - Substitute with allspice: Allspice has a similar warm, spicy flavor and is a gluten-free alternative.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a rich vanilla flavor and is gluten-free.

• Ensure the batter is completely cooled before storing. This helps maintain its texture and flavor.
• Transfer the batter into an airtight container. A glass jar with a tight-fitting lid works perfectly.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• Store the batter in the refrigerator. It will keep well for up to two weeks.
• For longer storage, consider freezing the batter. Portion it into smaller, freezer-safe containers or use an ice cube tray for individual servings.
• When freezing, ensure there is minimal air in the container to prevent freezer burn. You can achieve this by pressing plastic wrap directly onto the surface of the batter before sealing the container.
• Label the freezer containers with the date and contents. This ensures you can easily identify and use them within three months.
• To use frozen batter, thaw it in the refrigerator overnight. Once thawed, give it a good stir to recombine any separated ingredients.
• For a quick thaw, place the frozen batter in a microwave-safe bowl and defrost on a low setting, stirring occasionally until smooth.
• Always use a clean spoon or utensil when scooping out the batter to avoid contamination and extend its shelf life.

• To reheat the hot buttered rum batter, scoop out the desired amount and let it sit at room temperature for about 10-15 minutes. This will soften the butter and make it easier to mix with the rum and boiling water.
• Alternatively, you can place the batter in a microwave-safe bowl and microwave it on low power for 10-15 seconds. Be cautious not to overheat, as you want the batter to remain creamy and not melt completely.
• If you prefer a stovetop method, place the batter in a small saucepan over low heat. Stir continuously until it reaches a smooth, spreadable consistency. This method ensures even heating and prevents the butter from separating.
• Once reheated, proceed to make your hot buttered rum drink by adding 2 tablespoons of the warm batter to a mug, pouring in 1 shot of rum, and topping with boiling water. Stir well and enjoy the cozy warmth of this delightful beverage.

• Mixing bowl: A large bowl used to combine and cream the butter and sugars together until smooth.

• Hand mixer: An electric mixer that helps in creaming the butter and sugars efficiently and ensures a smooth consistency.

• Measuring cups: Essential for accurately measuring the butter, brown sugar, and powdered sugar.

• Measuring spoons: Used to measure the ground cinnamon, ground nutmeg, ground cloves, and vanilla extract precisely.

• Spatula: Handy for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

• Airtight container: Necessary for storing the prepared batter in the refrigerator to keep it fresh until use.

• Mug: Used to serve the hot buttered rum drink.

• Kettle: Boils water to be added to the mug for making the hot buttered rum drink.

• Shot glass: Measures the rum accurately to ensure the right amount is added to the drink.

Soften butter quickly: Cut butter into small cubes and let it sit at room temperature for faster softening.

Pre-mix spices: Combine cinnamon, nutmeg, and cloves in advance to save time when adding to the batter.

Use a stand mixer: A stand mixer can cream the butter and sugars more efficiently than by hand.

Batch preparation: Double or triple the recipe and store extra batter in the freezer for future use.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.