Reese and I have been working on developing a tiki kit. 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 for 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:

1 clove
3 cardamom seeds
(or use ⅛ teaspoon each of pre-ground spices)

Add:

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.