Hot buttered rum
Cooking Time
Serves
Preparation Time
Ingredients
50 ml Barcardi
200 ml boiling water
1 knob of unsalted butter
2 tablespoons demerara sugar
1 vanilla pod
2-3 cloves & slice of pear to garnish
Instructions
Combine all in the ingredients in a saucepan (excluding the cloves and slice of pear), and stir until the butter and sugar have melted into the mixture. As you're using boiling water in this recipe, there's no need to stir the mixture over a heat. Let the mixture stand for 10 minutes while the vanilla infuses, then pour the contents into a cup and garnish with some cloves and a stylish slice of pear.
Tip: Don't serve in a glass, as the mixture will be hot and you won't want the recipient to burn their mitts! The mixture may also have a slightly oily sheen to it because of the butter, so serving it up in a cup rather than a glass is best. Either way, you'll be bowled over by the indulgent flavour of this hot little number.
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