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Add some spice to your holiday party with this incredible spiced hut buttered rum coffee recipe!
Spiced Hot Buttered Rum Coffee
2oz spiced brown butter washed rum
4oz hot coffee of choice
1tsp demerara sugar
Heavy cream
Freshly ground nutmeg (for garnish)
Combine rum, sugar, and coffee in Irish coffee glass or clear mug, leaving an inch of room.
Stir until sugar dissolves.
Using the back of a spoon, float a layer of very cold heavy cream over the top.
Garnish with a few zips of freshly grated nutmeg.
Spiced Brown Butter Washed Rum
1 ½ cups aged rum
½ cup high quality unsalted butter
2 tsp pumpkin pie spice
Pour rum into a mason jar and set aside.
Add butter to a small pot. Bring to medium heat, and allow butter to melt.
Cook butter until brown specks form and butter develops a nutty aroma.
Promptly remove from heat, stir in pie spice, and allow flavors to infuse until the butter cools, but is still warm.
Pour butter mixture over rum and stir gently. Allow mixture to cool, and seal lid.
Freeze for 9 hours, to allow flavors to infuse and butter to separate.
Remove from freezer, and use a spoon to remove the solidified butter from the top of the rum, taking care to remove as much solid butter as possible.
Pour rum over a mesh strainer into a bowl. Strain again using the strainer and a paper coffee filter.
Repeat until rum is as clear as possible, though it may be slightly cloudy.
Store in mason jar or airtight container for up to 1 month.
