This variation on the basic recipe takes advantage of the deep flavor in a good, dark rum, perfectly enhanced by a spiced butter made with brown sugar -- rum's raw material -- and assertive spices such as cinnamon, ginger, and nutmeg. Orange zest adds the exclamation point.
Martha Stewart Living, December 2009
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Ingredients
-
4 ounces (1 stick) room-temperature unsalted butter
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1/2 cup packed dark-brown sugar
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1 teaspoon finely grated orange zest
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3/4 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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6 ounces dark rum
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3 cups boiling water
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Fresh orange juice
Directions
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Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg
with a mixer on medium speed until combined, about
1 minute.
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Combine 2 tablespoons spiced butter with 1 1/2 ounces
(3 tablespoons) dark rum in each of 4 heatproof glasses. Pour
3/4 cup boiling water over each, and stir. Top each with a
squeeze of fresh orange juice.
Cook's Note
Spiced butter can be refrigerated for up to 2 weeks.
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