A soothing, yet sophisticated drink for a chilly evening, classic Rum Punch (aka Hot Buttered Rum) will warm you to your toes.Adapted from Sugar, Spice and Glitter
Course Drinks
Cuisine British
Keyword 18th Century Baking, Rum, Rum Cocktails
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4cocktails
Calories 420kcal
Equipment
hand mixer
toothpicks
china cup & saucer, mug, or heat-safe cocktail glass
Ingredients
For the spiced butter
½cupbutter(4 oz, 113g)
½cupbrown sugar(3-3/4 oz, 107g)
1teaspooncinnamon
½teaspoonground nutmeg
½teaspoonginger
For the cocktails
3cupsboiling water(24 oz, 672g)
¾cuprum(6 oz, 170g)
¼cuporange juice(2 oz, 56g)
4stripsorange peel
Instructions
Make the spiced butter: In a medium-sized bowl, beat the butter, brown sugar, and spices until light and fluffy.
Make the cocktails: Place 1 to 2 Tbsp of the spiced butter into each cup. The amout will depend on your preference and the size of your cup.
Measure 3 Tbsp (1½ oz, 45g) of rum into each cup and top with up to ¾ cup (6 oz, 170g) boiling water. Stir well until the butter is dissolved.
Add a splash of orange juice in each glass. Squeeze the orange peel over the drinks, then skewer onto a toothpick and garnish the cocktail. Serve hot & enjoy!
The spiced butter can be refrigerated up to one week. Bring the butter to room temperature before making cocktails so it doesn’t cool the cocktail.Any leftover butter can be used as a spread. Try it on toasted Sourdough Spice Cake or Maple-Walnut Scones.You can substitute any dark liquor, like whiskey or scotch, for the rum. Hot Buttered Scotch, anyone?Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!