This butter rum tastes like butterscotch candy, marshmallows, flan and rum mixed in a blender.
Ingredients
16 oz good quality gold rum - my preference is Kirkland Signature spiced rum
8 oz butter
2 tablespoon demerara or turbinado sugar
Instructions
Pour the rum into a wide-mouthed jar and add sugar
Heat the butter in a saucepan over medium heat. until the butter starts to boil and foam up – it will start splutter use some kind of shield/lid. Continue heating on medium heat until it starts turning golden brown, remove the butter from the heat. Let it cool down slightly`
Pour the melted butter into the rum, using a hand blender mix it for about 2 minutes. Let it cool, and place the rum in the freezer overnight
The butter layer should separate and harden while in the freezer. Using a spoon or knife, break the butter, remove and save it. You can use this butter for breakfast oatmeal or in cookies etc
Pour the remaining rum through a cheese cloth to remove any pieces.
Pour the strained rum into a bottle and store in the fridge
Recipes
This can be sipped straight as a desert drink
But preferred way is 2 oz butter rum and 4 oz hot water ( or some kind of herbal tea)
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