Hot Buttered Rum

On our vacation in Palawan, we made some rum and coke that Chef was so impressed with the cheap Tanduay Rum that on both occasions that we went back to Philippines, we managed to bring 3 big bottles of Tanduay Rum Superior and a bottle of Tanduay 1854 with us (in which the first trip, 2 bottles of vinegar were confiscated before we even entered the Philippine airport’s departure; reason corrosive).

So anyway, last night we had dinner with a friend and Chef prepared a very nice warm hot buttered rum drink. It’s definitely better than rum coke and it’s another alternative to mulled wine. And it’s very easy to make.

Buttery good…

Ingredients:
Cinnamon – a few sticks
Apple juice
Cloves -2
Moscovado (or brown sugar)
Nutmeg
butter

Procedure:
1. In a saucepan, heat apple juice, cinnamon, grated nutmeg and cloves until it boils
2. In a cup, put one teaspoon moscovado, one teaspoon butter and put a stick of cinnamon
3. Pour the apple juice in the cup and stir until butter melts
4. Pour a shot of rum (50ml) and stir. Serve immediately and enjoy.

Careful it’s hot

Tanduay Rum Superior

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