Eosinophilic Esophagitis Friendly Hot Buttered Rum
Total time10 min
Prep time10 min
Cook time0 min
4.7(20)
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Learn more →Ingredients
4 servings
For the batter
- 4 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp packed dark brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
- 1 pinch salt
- ½ tsp vanilla extract
For serving
- 6 oz dark rum (1.5 oz per serving)
- 3 cups boiling water
- 4 cinnamon sticks (optional)
Instructions
- 1
In a small mixing bowl, beat the softened butter, dark brown sugar, cinnamon, nutmeg, cloves, allspice, salt, and vanilla extract together with a hand mixer or fork until smooth and well combined, about 2 minutes.
- 2
Bring water to a boil in a kettle or small saucepan.
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