Brrrr! It’s chilly out there. For our “parting thought” this issue, may we suggest you don your warmest and most comfy robe and slippers, build a fire (or light up your gas logs) and make yourself a hot buttered rum cocktail that’s sure to please the taste buds and warm your insides, too? Our recipe calls for SelvaRey Cacao Rum—ask for it at your local liquor store.
SelvaRey Hot Buttered Rum Cocktail
8 oz Kerrygold salted butter
1/2 cup Blue Bell vanilla ice cream
1 cup brown sugar
1 tbsp freshly grated nutmeg
1 tbsp ground cinnamon
1 tbsp ground clove
1 tbsp ground all spice
1 tsp cayenne pepper
Allow ice cream to soften and butter to come to room temperature. Add all ingredients to electric mixing bowl and mix until butter is lightly whipped. Lay out a piece of cling wrap and place butter in the center. Wrap the butter and slowly roll to get an even tube (like a giant Tootsie Roll). Put in the fridge to harden.
Hot Butter Rum:
2 oz SelvaRey Cacao Rum
2 oz hot water
Add some near-boiling water to your glass to warm (I like to use a tea kettle). Once your glass is warm, dump the water. Take your hardened butter, slice off approximately 2 oz (about 1 large tablespoon), and add to your glass. Top with about 2 oz hot water and stir vigorously. Add 2 oz of SelvaRey Cacao Rum to the glass. Top with another approximately 2 oz hot water and give a final stir. You should have a nice layer of delicious foam that forms on top of the drink. Add a light zest of nutmeg to garnish. Enjoy!