Spicy Maple And Rum Tottie Recipes

MAPLE RUM HOT TODDY

Steps:

• Add the rum, maple syrup, lemon and cinnamon to a mug.
• Fill up with water and stir to mix.
• Taste and add more syrup or lemon if desired.
• Enjoy and feel better!

RUM HOT TODDY

Steps:

• In the serving glass, stir together the rum and maple syrup (or honey).
• Pour in the hot water. Garnish with a lemon wedge, squeezing in the juice, and the cinnamon stick.
• Warm 4 cups water, 1 ½ cups rum, and 4 tablespoons maple syrup on the stovetop until hot but not boiling. Garnish with lemon and serve.

MANGO PICANTE

Steps:

• Mix together the chipotle chile powder and sugar on a small plate. Rim a coupe glass with a lime wedge, then dip the rim in the chile/sugar mixture.
• Add the cognac, mango puree, Simple Syrup and lemon juice to a cocktail shaker, add large ice and shake vigorously. Taste for balance, then double-strain into the prepared coupe glass and serve.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

SPICY MAPLE FUDGE

Steps:

• Line an 8- by 8-inch baking pan with parchment paper. In a cast-iron pot with a candy thermometer attached, bring the brown sugar, granulated sugar, butter, evaporated milk and salt to a boil over medium heat, stirring constantly. Keep stirring until the thermometer registers 240 degrees F (the soft-ball stage). Remove from the heat and allow to cool to lukewarm.
• Add the maple syrup and vanilla. With a hand mixer on low, mix in the powdered sugar; keep mixing until the white of the powdered sugar is gone. Using a silicone spatula, continue mixing for 5 minutes until the mixture is smooth, creamy and pale. Fold in the pecans. Scrape the mixture into the prepared baking pan. With the silicone spatula, flatten and smooth out the mixture. Lightly dust with cayenne pepper. Set aside and allow to cool for at least 2 hours.