SC Hot Buttered Rum Batter
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground anise seed
2 cups salted butter
4 cups packed golden brown sugar
2 tablespoons Brer Rabbit Mild Molasses
1 teaspoon vanilla extract
Combine
the spices in a small bowl and set aside. Melt the butter in a saucepan
over low heat, add sugar and stir constantly. Add molasses and vanilla
extract and stir. Finally, stir in the spice mixture. Continue to stir
on lowest possible heat until all items mix thoroughly and butter does
not create a separate layer, about 15 minutes. Let cool slightly and
while still soft, pour batter into storage containers. Seal airtight
after batter has cooled completely. It will keep until the expiration
date of the butter used.
Now that you've done the hard work, make yourself a Smuggler's Cove Hot Buttered Rum by combining 3 barspoons of the above batter and 1 1/2 ounces of blended aged rum in an Irish Coffee glass, top with 6 ounces of hot water and stir. Serve with a cinnamon stick, but feel free to garnish with whipped cream and some freshly grated nutmeg if you so desire. I'm sure Martin, Rebecca, and the Trader wouldn't mind.
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