Hot Buttered Rum Recipe
buttered bacardi 8 rum. all spice. amontillado. rooibos. raspberry
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare Rooibos Tea
In a small pot, bring 1 cup of water to a boil. Add the rooibos tea and steep for 5 minutes. Strain the tea and set aside.
- 2
Melt Butter
In a small saucepan over low heat, melt 1 tablespoon of unsalted butter until it is completely liquid but not browned.
- 3
Mix Ingredients
In a heatproof mug, combine the Bacardi 8 Rum, Amontillado Sherry, raspberry syrup, and allspice. Stir well to combine.
- 4
Combine with Tea
Add the prepared rooibos tea to the mug with the rum mixture. Stir gently to combine all the ingredients.
- 5
Add Butter
Slowly pour the melted butter over the top of the drink. Do not stir; let it float on top.
- 6
Garnish and Serve
Optionally, garnish with a sprinkle of additional allspice or a fresh raspberry. Serve hot and enjoy!
