Hot Buttered Rum Batter (With and Without Alcohol)
Created by kberry on February 1, 2012
- Servings: 48
- Prep Time: 25m
- Cook Time: 1m
- Recipe #7882
Ingredients
- 1 pound butter
- 2 teaspoons pumpkin pie spice
- 1 1/4 teaspoons nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon allspice
- 3 eggs, beaten
- 2 pounds brown sugar
- 1 ounce rum extract
- 750 ml light rum
How to Make
-
Step 1: Melt butter and add spices.
-
Step 2: Add brown sugar and mix.
-
Step 3: Add eggs and mix well.
-
Step 4: Beat for 20 to 30 minutes.
-
Step 5: YOU ARE ONLY ADDING THE RUM LIQUOR OR EXTRACT TO THE MUGS NOT THE MIX.
-
Step 6: Store in refrigerator.
-
Step 7: TO MAKE: For Each Mug add:. 1 Shot good quality Rum OR use 2 teaspoons rum extract.
-
Step 8: 1 Heaping TBSP batter mix or more if you like. (I use large mugs and 2 heaping spoonfuls.)
-
Step 9: Fill with hot water and mix well.
-
Step 10: Keeps very well in the freezer. Just thaw before use.
Nutritional Facts
- Serving Size: 1 (47.5 g)
- Calories 152.4
- Total Fat - 8.1 g
- Saturated Fat - 5.1 g
- Cholesterol - 30.5 mg
- Sodium - 72.1 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 0 g
- Sugars - 19 g
- Protein - 0.5 g
- Calcium - 5.4 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg