Butter Rum Coffee Recipes

BUTTER-RUM COFFEE

Steps:

• To a coffee mug add butterscotch schnapps, rum, Irish cream and coffee. Top with whipped topping. Serve.

HOT BUTTERED RUM COFFEE

Steps:

• In a stand mixer on medium speed, cream together butter, sugar, cinnamon, cardamom, nutmeg, cloves, and salt for 3 minutes. Use immediately (while at its soft & fluffy best!) or store in a covered container in the refrigerator. If storing in the refrigerator, know that the spiced butter will harden - simply take it out of the fridge 30 minutes prior to serving.
• To create a cup of hot buttered rum coffee, place 2 tablespoons of spiced butter in a medium cup. Pour in 2 ounces of rum (use more or less, to your liking). Then pour in coffee to fill the cup. Stir to incorporate/melt the spiced butter. Add a splash of cream or half & half. Garnish with whipped cream and a sprinkle of cinnamon, if desired.

CALYPSO COFFEE CAKE WITH BUTTER RUM GLAZE

Steps:

• Grease and flour a bundt pan; preheat oven to 350°F.
• Peel the plantain(s) and slice (about 1/2 inch slices should be fine). Bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. Drain plantains and mash with a fork.
• While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
• In a large mixing bowl, cream the butter, brown sugar and white sugar together.
• Add eggs, one at a time; then mix in sour cream and mashed plantains.
• In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
• Slowly add the dry ingredients to the wet ingredients, mixing until combined.
• Pour about 1/2 the batter in to the prepared bundt pan. Sprinkle the streusel over the cake; finally, pour remaining batter over the struesel.
• Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
• Let cake cool in pan for 30 minutes.
• While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
• Reduce heat and simmer for 3-5 minutes.
• Allow to cool slightly before adding rum.
• Carefully invert cake onto plate.
• While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
• When cake is completely cool, dust with confectioners sugar.

BUTTERED RUM COFFEE MIX

Steps:

• Place coffee and nutmeg in a blender or food processor fitted with a steel blade.
• With processor running, add flavorings.
• Stop processor and scrape sides of container with a spatula.
• Process 10 seconds longer.
• Store in refrigerator.
• Yields: Mix for eight 6-ounce servings.
• To Use:.
• Place minimum of 1 tsp in a 1 cup measuring cup and add boiling water. Stir and strain into a 6 oz cup.

HOT BUTTERED RUM BATTER

Steps:

• Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
• In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

HOT BUTTERED RUM COFFEE (NONALCOHOLIC)

Steps:

• Stir together the Instant Coffee Crystals with the boiling water until dissolved.
• Stir in the butterscotch topping and rum extract to mix well.
• Top with the whipped topping.
• Serve immediately.