Reese and I have been working on developing a tiki kit that will soon be available exclusively through UncommonGoods. We've been making plenty of great tiki drinks to test our recipes but with the cold, wet weather this week we were in the mood something a little warmer than the usual frosty tiki drink. I've developed a variation on my favorite hot buttered rum recipe that takes advantage of the bottles of tiki mixers in our bar. Toasting the butter gives the drink a rich flavor reminiscent of molasses cookies.
Toasted Tiki Buttered Rum
Heat in a small saucepan over medium heat:
1 tablespoon unsalted butter (or salted butter and omit the salt)
Grind in a mortar and pestle:
3 cardamom seeds
(or use ⅛ teaspoon each of pre-ground spices)
⅛ teaspoon grated nutmeg
When the butter solids turn golden brown, add the spices and toast for 15 seconds. Immediately add:
1 cup milk
1 teaspoon vanilla syrup*
¼ teaspoon pimento dram*
½ teaspoon cinnamon syrup*
1 teaspoon brown sugar
⅛ teaspoon salt
Heat until milk is barely steaming. Pour into a mug with:
1 ½ ounces gold or dark rum
Serve with a spoon, the butter will float to the surface and requires frequent stirring to keep it mixed with the milk.
*See article on Tiki Mixers below.