- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4-6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 0 g
- Cholesterol
- 20 mg
- Sodium
- 165 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4-6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 0 g
- Cholesterol
- 20 mg
- Sodium
- 165 mg
Ingredients
Spiced Butter:
Drinks:
Directions
- For the spiced butter: In a medium bowl, whisk together the butter, brown sugar, molasses, cinnamon, ginger, vanilla, salt, allspice and cloves until it becomes a smooth paste. Keep at room temperature.
- For the drinks: Bring the vanilla and 1/2 cup water to a boil in a saucepan over medium heat. Add the rum and warm over low heat. Whisk in the spiced butter.
- Ladle into 6 small cups or 4 larger heatproof glasses and top liberally with whipped cream.
Cook’s Note
A Cool Topping: If you use vanilla beans, scrape and use the precious vanilla seeds for custard or ice cream. Take the leftover vanilla pod and flatten it on a baking sheet. Place it on a tray covered with parchment in a 180 degree F oven until dried and brittle feeling, 90 minutes to 2 hours. Remove and let it dry out for 30 minutes. Blend to a powder in the blender. Sprinkle the powder on top of the whipped cream here and on any fun drinks or desserts.
