Tony's Hot Buttered Rum Batter

The words just melt when you say them, hot buttered rum, and Abou-Gamin's version of this holiday favorite will provide a similar sensation to your taste buds, that yummy hot buttery goodness. While creating the cocktail program at the Bellagio in Las Vegas in 1998, he perfected the recipe, which he shares with you here:

Tony's Hot Buttered Rum Batter Recipe
  • 1 lb. light brown sugar
  • ½ lb. unsalted butter (softened)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ½ teaspoon ground allspice
  • 2 teaspoons vanilla extract
In a mixing bowl, beat together softened butter, brown sugar, vanilla extract and spices until well-combined. Refrigerate in an airtight reusable container for up to a month or place in your freezer until ready to use.

To make a Hot Buttered Rum: In a pre-heated coffee mug, combine 2 heaping tablespoons batter with 1 ½ oz. 10 Cane Rum. Top with boiling water and stir well to mix. Serve with a spoon.

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