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.
